French Cabbage and Sausage Soup (Soupe Paysanne)
Known in French as Soupe Paysanne, this Cabbage and Sausage Soup is a rustic recipe that takes centre stage on French family tables throughout Winter. Every region and family have their own twist on it, but always with a hearty mix of vegetables and meats. This one is loaded with cabbage, carrots, leek, smoked pork sausage and potatoes in a flavourful broth. It is a perfectly hearty, stick-to-your-ribs soup that satisfies and warms you up during colder days. What is Soupe Paysanne? Translating literally to “Peasant Soup”, Soupe Paysanne refers…
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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.