French Cabbage and Sausage Soup

 Embrace the essence of French countryside cooking with this heartwarming Cabbage and Sausage Soup, known locally as Soupe Paysanne. A true staple on French family tables during the frosty months, this rustic dish is a celebration of hearty flavors and simple ingredients. Each region and household in France has its own cherished variation, but the essence of the recipe always lies in the harmonious blend of fresh vegetables and savory meats.

In this rendition, the soup bursts with the goodness of tender cabbage, sweet carrots, delicate leeks, and earthy potatoes, all mingling together in a rich, aromatic broth. Smoked pork sausage lends its robust, smoky character, elevating the dish into a satisfying winter feast. This bowl of comfort is not just a meal; it’s a warm hug on a chilly day, offering nourishment and a taste of tradition that lingers long after the last spoonful.

Ingredients

1 tbsp (15ml) extra virgin olive oil

1 large smoked sausage (about 200g), sliced in coins

1 onion, peeled and diced

3 garlic cloves, peeled and minced

1 leek, white part only, cut in ½-inch half rounds

3 carrots, peeled and roughly chopped

10 leaves of green cabbage, cored and shredded

2 potatoes (150g), peeled and cubed

4 cups (1L) vegetable stock, ideally low sodium (or more, if needed, to cover the soup)

3 bay leaves

4-5 thyme sprigs

½ tsp black pepper

Instructions

1. Step 1 - Add the olive oil in a large pot over medium heat. When the oil is sizzling, add the sliced sausage and sear for 3-4 minutes on each side until golden. Transfer the cooked sausage onto a plate and discard of the majority of the rendered fat at the bottom of the pot.
2. Step 2 - Place the sausage pieces back into the pot with the onion and garlic. Cook for 2-3 minutes until the onion is fragrant and translucent. Add the leek and cook for 2 minutes, stirring occasionally until the leek is slightly softened. Add the chopped carrots, cook for 2 minutes. Add the shredded cabbage, cook for 2 minutes.
3. Step 3 -Lastly, add the cubed potatoes, the stock, bay leaves, thyme and black pepper. The liquid should just cover the vegetables and sausage.
4. Step 4 - Cover with a lid, bring to a simmer, and simmer for 45 minutes to 1 hour, until the carrot pieces are very tender. Serve immediately with bread on the side.

Share this post