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Sweet and Sour Cabbage and Smoked Sausage Soup

It usually seems as though a robust, main-course soup takes all day to prepare. But not so with these recipes. Although they have plenty of ingredients, some of the key ones are canned--meaning it takes just minutes to assemble everything ... Read more

Total time: 1 hour | Serves 6
  • 2 teaspoons oil
  • 1 large onion, chopped
  • 1 cabbage, quartered, cored and roughly diced
  • 1 (28-ounce) can crushed tomatoes with added puree
  • 1 (14 1/2-ounce) can beef broth
  • 1 (14 1/2-ounce) can low-sodium chicken broth
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons sweet Hungarian paprika
  • 1/4 teaspoon dried red pepper flakes
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • Freshly ground pepper
  • 1/2 cup water
  • 1 pound smoked beef kielbasa sausage, split lengthwise, then cut in 1/2-inch thick slices
  • 1 (10 3/4-ounce) can tomato soup
  • 3 to 5 tablespoons lemon juice
  • 2 tablespoons minced Italian parsley or snipped chives, for garnish, optional

Step 1Heat the oil in a 4-quart pot over medium-high heat. When hot, add the onion. Cook, stirring often, until softened, about 5 minutes. Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well. Bring to a boil, then reduce the heat and simmer, covered, 20 minutes.

Step 2Add the sausage and tomato soup. Simmer 10 minutes longer. (This can be made 2 days ahead and refrigerated or frozen up to 1 month. To serve, gently reheat until hot. Add more water if the soup is too thick.)

Step 3Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice and seasoning. Serve hot, garnished with parsley or chives, if using.

Note: Any precooked sausage can be substituted for the kielbasa sausage. Rustic rye or pumpernickel are good bread choices here.
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