Cabbage Soup with Hunter's Sausages

Directions

1. 1

   Step 1

   

   Wash and peel the potatoes and carrots. Wash the cabbage, leek, and celery stalk. Peel the garlic. Prepare a frying pan, a pot, and a grater.

2. 2

   Step 2

   

   Cut the hunter's sausages into slices no more than 5 mm thick. Place in a preheated frying pan and fry, stirring, until lightly browned on both sides. Transfer to a plate.

3. 3

   Step 3

   

   Dice the carrots and celery stalk into small cubes. Shred the cabbage, slice the leek into rings, and press the garlic through a garlic press.

4. 4

   Step 4

   

   Pour olive oil into the frying pan, heat it, and add the carrots, leek, and celery. Fry, stirring, for 5 minutes.

5. 5

   Step 5

   

   Add the cabbage and garlic to the vegetables in the frying pan. Stir and fry everything together for another 4 minutes.

6. 6

   Step 6

   

   Pour the broth into the pot. Add the fried vegetables and sausage. Add the bay leaf and Italian herbs.

   TipAdd zest to the soup by adding 2–3 tbsp of tomato paste or adjika.

7. 7

   Step 7

   

   Cut the potatoes into small cubes and add to the soup. Bring to a boil over medium heat, then reduce to low, cover the pot with a lid, and let simmer for 15 minutes until the potatoes are tender.

8. 8

   Step 8

   

   Remove the bay leaf from the soup. Salt and pepper to taste. Add spices if necessary and stir.

   TipTry adding additional seasonings to the soup such as red hot pepper, paprika, or coriander. Cumin, thyme, or rosemary also work well.

9. 9

   Step 9

   

   Serve the hunter's sausage cabbage soup with sour cream and fresh black bread.