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Left over sausage cabbage soup

I meant to post this right after the roast cabbage sausage dinner. As I found the next day I had more than enough leftovers, I thought I’d turn my dinner into lunch. That being in the form of soup which is what I turn most of my left overs into. I found this recipe reminiscent of my Hungarian heritage and with extra paprika and hot sauce, you can’t go wrong. It’s kind of a cross between borscht and Hungarian sausage soup but never the less delicious. I didn’t have any sour cream so added buttermilk instead which is just as good and lower in fat. Make sure not to add the buttermilk to this until the soup has cooled a little. You don’t want it to curdle. Because this is with leftovers, I don’t have exact measurements. I would recommend adding less liquid if there is less to work with.

Left over sausage cabbage soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 sausage cut into ½ inch chunks
  • Chopped up left over roasted cabbage ( approx. 2 cups)
  • 2 cups mashed potatoes
  • 1 chopped onion
  • 2 cloves minced garlic
  • 1 minced carrot
  • 1 minced celery stock
  • 2 gluten free chicken stock cubes
  • 1 14 oz can of diced tomatoes
  • 1 TBLS apple cider vinegar
  • ½ buttermilk
  • 1 TBLS paprika
  • 1 cup frozen peas
Instructions
  1. Add chopped onion, carrot, celery and garlic to hot pot with a little oil and brown
  2. Throw in chopped sausage, mashed potatoes and chopped cabbage
  3. Add paprika, vinegar and salt and pepper along with stock 8 cups of water and tomatoes
  4. Stew soup for at least 30 minutes and add more paprika to taste
  5. When soup is nearly ready to serve, add frozen peas and buttermilk for that extra zing and color
  6. Add a little hot sauce and it's pretty tasty.