This smoked sausage soup is one of the easiest and most delicious recipes I make. A cabbage soup with sausage and chunky vegetables, with a touch of paprika and the wonderfully fresh flavour of dill, I could eat it every day.
This fast and tasty smoked sausage vegetable soup is a staple and I could not love it more.
It's always great to have an easy soup recipe up your sleeve, for when you want something cosy and delicious. When cold weather comes, I crave hot and comforting food but it doesn't need to be unhealthy to give my soul a big warm hug. A chunky winter soup can tick all the boxes in terms of comfort and give you nutrition too. This smoked sausage soup does just that. It's packed with vegetables and the base is a chicken broth, plus the sauerkraut is a great probiotic.
The added benefit of this smoked sausage soup is that it gets better after a day or so, and therefore make a nice big batch to have for lunches to come. A traditional Polish smoked sausage is really delicious in it so do try and find some from a Polish deli if you can.
I like this soup the most in winter when it is bitingly cold outside and you want something that heats you up from the inside.Jump to Recipe
- Smoked sausage
- Smoked bacon
- White onion
- Chicken broth
- Salt and pepper
- Cooking oil
See the recipe card for quantities.
Slice the bacon, sausage, cabbage, onion, carrot and potato into chunky pieces.
Fry the meat in the oil until it starts to brown, then add the carrot, onion and cabbage and cook further until softened. Sprinkle in the paprika and stir through the stock and sauerkraut. Bring to the boil and add the potato, then leave to simmer for 15 to 20 minutes until the potato is cooked. Season to taste and garnish with fresh dill.
This smoked sausage soup can be ready in under 30 minutes and really is the cosiest most delicious soup. A crusty baguette warmed in the oven and smothered in butter is a wonderful addition, but you really don't need it this is so filling as it is. You'll want a second bowl and then realise you can't manage it! Or perhaps you can...it is so tempting after all...
Hint: This soup tastes even better the next day, so try and save some
Just one big soup pot!
Store any leftovers in the fridge. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Definitely include the fresh dill, it really adds a special something to this smoked sausage soup!
Yes! If you own a smoker you can certainly smoke your own sausages. They will take 2-3 hours depending on their size.
Definitely, although cooking time will depend on what sort of vegetables and for some, for example, with vegetables from the Brassica family it is best to cook them separately and then add to the soup at the end. This is because they can turn their cooking water slightly bitter in taste.
Yes certainly. Try and buy stock cubes with as little sodium and preservatives as possible.
Smoked sausage soup
- Large saucepan
- 500 grams smoked sausage
- 250 grams smoked bacon
- 2 carrots
- ½ white cabbage
- 1 white onion
- 2 potatoes (use a large variety)
- 1 tablespoon smoked paprika
- 2 tablespoon fresh dill
- 2 tablespoon sauerkraut
- 1 litre chicken broth
- Slice the bacon, sausage, cabbage, onion, carrot and potato into chunky pieces.
- Fry the sausage and bacon in some oil until it starts to brown, then add the carrot, onion and cabbage and cook for 5 minutes until softened.
- Sprinkle over the paprika and stir through the stock and sauerkraut.
- Bring to the boil and add the potato, then leave to simmer for 15 minutes until the potato is cooked.
- Season to taste and garnish with fresh dill.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove