Tomato Soup with Smoked Sausages
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
This recipe was suggested by Dad from the magazine 'Delicious Recipes' No. 6 from June 2010. If young cabbage is used for cooking the soup, it should be added to the soup 3–4 minutes after the water with the potatoes has come to a boil again. To give the soup a milder taste, instead of vinegar, you can use freshly squeezed lemon juice, and the garlic can be crushed in a mortar with black pepper and served separately as an additional seasoning. Enjoy your meal!
Ingredients
- Sausages - 17.6 oz
- White Cabbage - 10.6 oz
- Salad Potatoes - 4 pieces
- Onion - 1 piece
- Garlic - 2 cloves
- Passata Tomato Sauce - 2 tablespoons
- Campbell's Beef Broth - 8 fl oz
- Table vinegar - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - to taste
- Dill - 1 bunch
Step by Step guide
Step 1
Peel the onion and cut it into thin rings. In a large pot, heat the vegetable oil and sauté the onion until soft.
Step 2
Cut the sausages (they don't have to be smoked) into slices and add them to the pot with the onion. Cook, stirring, for about 5 minutes.
Step 3
Peel the potatoes and cut them into small cubes. Cut the cabbage into squares. Pour 2 liters of hot water into the pot, bring to a boil, add the chopped vegetables, and cook for about 15 minutes.
Step 4
In a separate container, dilute the tomato paste with the beef broth (I used Maggi broth) and pour it into the pot with the soup.
Step 5
Season the soup with crushed or finely chopped garlic and black pepper, and add salt to taste.
Step 6
Pour the table vinegar into the soup and remove the pot from the heat. Serve the soup, garnished with chopped herbs.
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