When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Ingredients
- unsalted butter: 3 Tbsp
- ounces smoked Hungarian sausage, sliced into rounds: 6 piece
- yellow onion: 1 piece (diced)
- salt: 1 tsp (to taste)
- all-purpose flour: 3 Tbsp
- garlic: 2 clove (minced)
- Hungarian paprika: 2 tsp
- chicken broth: 5 cups (to taste)
- green cabbage: 2 cups (chopped)
- ½ pounds russet potatoes: 1 piece (cubed)
- black pepper: (to taste, freshly ground)
- pinch cayenne pepper: 1 piece (to taste)
- bay leaf: 1 piece
- distilled white vinegar: 2 Tbsp
- sour cream: 0.5 cup (to taste)
- green onion: 2 Tbsp (to taste, sliced, optional)
Metric Conversion
Stages of cooking
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Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
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Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
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Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
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Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
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Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
