Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound smoked sausage (sliced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 small head of cabbage (shredded)
- 4 cups chicken broth
- 2 medium carrots (diced)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Sauté the Sausage: In a large pot, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
- Cook the Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add Vegetables and Broth: Add the shredded cabbage, diced carrots, chicken broth, and diced tomatoes to the pot. Stir in the caraway seeds, then return the sausage to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the vegetables are tender.
- Season: Taste the soup and season with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 280 kcal
- Fat: 15g
- Carbohydrates: 20g
- Protein: 16g