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Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This recipe originates from the Basque people of northeastern Spain and southwestern France. This is a very hearty soup, something I'd recommend for a cold winter day.

Ingredients Nutrition

Directions

  1. Cook the sausage and onion in a large Dutch oven for 5 minutes, stirring frequently; drain well. Add the tomatoes, beef stock, bay leaf, and thyme.
  2. Bring to a boil; cover, reduce heat and simmer for 15 minutes.
  3. Stir in the potatoes, celery, carrots, Burgundy, and celery leaves. Simmer for 20 minutes.
  4. Add the cabbage, and simmer an additional 20 minutes. Remove and discard the bay leaf. Stir in the lemon juice and salt and pepper to taste. (Depending on the sausage you choose, you may not need much salt). Enjoy!
Most Helpful

5 5

This made for a great soup, for us. Had the guys stop by after the game after sitting in some cold, windy 40 degree temps at the football game. As for the soup, I had my DS make it, as we were on the way home, we decided to leave out the cabbage, and add an extra 1/2 cup of beef stock. The 8 of us loved it, warmed us up, and had great flavors. The sausage added an extra flavor to us, and we all enjoyed it.

4 5

Made for dinner last night. Really liked it. Good flavor and texture. I used some white potatoes and some sweet potatoes which I thought worked well. The sweet potatoes break down a little more and add to the "stewy" quality of the soup. Very different from the typical creamy sausage and potato soup.

5 5

My husband rated this as a four because he is "not fond of cabbage" My SIL and myself say 5 although it could use more carrots. Son wouldnt try it but my daughter liked it. Its a very flavorful and hardy soup. Thanks for a good keeper recipe.