Ingredients
- 8 ounces fresh Hungarian sausage (or fresh Polish sausage or fresh pork sausage not sage, but garlic heavy sausage is ok)
- 4 ounces finely diced smoked ham
- 1/2 large onion, chopped
- 1 rib celery,diced
- 2 garlic cloves, minced
- 1 cup diced carrot
- 4 ounces cremini mushrooms, quartered
- Salt
- Black pepper
- 1 to 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dill weed
- 1 quart chicken stock
- 2 cups water
- 2 tablespoons apple cider vinegar
- 3 tablespoons tomato paste
- 1 pound cabbage, shredded and chopped
- 1 pound white potatoes, peeled and diced
- 1 tablespoon Hungarian paprika
- Creme fraiche (or sour cream to garnish; optional)
How to Make
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Step 1: Brown fresh sausage in a dutch oven and drain off all but about 1 tbsp. fat
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Step 2: Add ham, onion, celery, garlic, carrot, and mushrooms to pan, seasoning them with salt, pepper, bay leaves, thyme, marjoram and dill; saute until onion softens.
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Step 3: Add chicken stock, water, vinegar, and tomato paste to pan and stir until tomato paste mixes in.
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Step 4: Add cabbage, potatoes and paprika; bring to a boil (if not already),then lower heat, cover and simmer for about a half hour or until your potatoes and other vegetables are tender.
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Step 5: Serve garnished with creme fraiche or thin sour cream if you like.
Tips & Variations
- Increase meat for a heartier, main dish soup.
- You may substitute rinsed sauerkraut for the cabbage, but omit vinegar if you do this.
- If you use smoked sausage, dice it finely, like the ham.
- Vegetable amounts can vary slightly according to what you have on hand.
We hope you enjoy this recipe!
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