Sausage and Cabbage Soup
A hearty soup recipe with cabbage, potatoes, carrots, betters, milk and dill. This version is made extra special with the addition of Ukrainian Sausage. You can omit the sausage if you want a vegetarian version.
If you want to make the soup low carb, replace the potato with 2 cups of cooked, mashed and drained cauliflower.
Servings 12 cups
Ingredients
- ¼ cup butter
- ½ large cabbage shredded fine
- 2 large carrots peeled and shredded
- 2 large potatoes peeled and shredded
- 1 large beet shredded (or can of sliced beets julienned)
- 1 large onion diced fine
- 1 tsp salt
- 4 cups chicken broth
- 1 cup milk or cream, or sour cream
- 1 tsp dill seed add 1/2 teaspoon more if wanted.
- 8 oz Ukrainian Sausage About 1/2 a large ring
- salt and pepper to taste
Instructions
- Melt butter in large soup pot, don't reduce the amount of butter its needed to add richness to the abundance of vegetables.
- Add the cabbage, carrots,onions and potatoes to the pot. If adding raw beet, add it now.
- Add tsp of salt.
- Cook over medium low heat stirring often to prevent scorching. Make sure to scrape the bottom of the pot. The pot will start very full of vegetables, but they shrink as they cook. Fry the vegetables in the butter on low about ten minutes.
- Add the chicken broth until the vegetables are covered. You want the vegetables to be covered with the brother, but this will vary on how your vegetables are, If the broth doesn't cover the vegetables add either more chicken broth or water until the vegetables are covered. Cook over low heat until soft at least half an hour.
- Chop and add the sausage.
- If using canned beets, julienne them and add now.
- I like to add a cup of milk to my soup, and then serve with a dollop of sour cream. You can add a cup of milk, a cup of sour cream, or a cup of half and half cream depending on your own preferences.
- Add the dill seed (not dill weed), I start with a tsp of dill seed, and add more 1/2 tsp a time depending on taste.