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Prep time
10 minutes
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Cook time
25 minutes
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Serves
6
Author Notes
The ultimate chunky soup for colder days. This is my take on a traditional Polish dish that I love making when I want a hug in a bowl. It is quick, easy and delicious and tastes even better after a day or so, which makes it perfect for leftovers that will tide you over for a few lunches to come. —RosannaETC
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Ingredients
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400 grams
Smoked sausage
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125 grams
Lardons/thick cut bacon
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1/2
White cabbage
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1 cup
Sauerkraut
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2
Potato
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2
Carrot
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2 liters
Low sodium chicken broth
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1 tablespoon
Paprika
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1 handful
Fresh dill
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1
Large onion
Directions
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Slice the sausage, bacon, carrot, onion, potato and cabbage into chunky pieces (1/2 inch - 1 inch).
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Heat some oil in a large saucepan and brown the sausage and bacon before adding the onion and carrot until to softened. Stir through the cabbage and cook together for a few minutes.
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Add the paprika and then the sauerkraut, squeezing some of the juice in too.
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Pour in the broth and bring to the boil.
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Add the potatoes and simmer for a further 10-15 minutes until cooked.
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Serve garnished with the fresh dill, salt and pepper
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