For day 7 of Soup Month 2014, I prepared a special soup for my husband after his request for a soup made with Polish sausage. This Polish Sausage Soup with Cabbage is a hearty bowl of soup that will warm you up on the coldest of winter nights.
Cabbage, carrots and potatoes are a timeless combination when it comes to making soup and they are used together in nearly every ethnic cuisine. Almost any meat can be added to turn these basics into a soup, such as corned beef, pork country ribs, kielbasa or sausage. The choice mostly depends on what your family cooked when you were growing up. That's what makes comfort food like this taste even better.
For this soup we were lucky to come across some locally made Polish sausage that was perfectly seasoned with lots of black pepper, garlic and just a hint of marjoram. The seasonings in the sausage plus the tang of cider vinegar and just a bit of sweetness from brown sugar give the broth a wonderful old world flavor. Enjoy!!
1 medium head Cabbage, coarsely chopped
1 medium Yellow Onion, chopped
2 TB Minced Garlic
2 TB Olive Oil
6 cups Chicken Stock
2 TB Cider Vinegar
1 TB Brown Sugar
1 lb Polish Sausage, cut into 1/2-inch pieces
4 medium Potatoes, peeled and cubed
3 large Carrots, peeled and chopped
1/2 tsp Salt
1/2 tsp Ground Black Pepper, or more to taste
In a large soup pot over medium-high heat, saute the cabbage, onion and garlic in the oil for 5 - 7 minutes or until tender. In a small bowl, combine the water, vinegar and brown sugar, then add the mixture to the pot.
Stir in the remaining ingredients and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes or until the vegetables are tender.