Recipe by breezermom
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.
Top Review by weekend cooker
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.
- 1 1⁄2 lbs smoked sausage, sliced
- 1 cup onion, chopped
- 2 (16 ounce) cans diced tomatoes, undrained
- 2 cups beef stock
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 6 medium baking potatoes, peeled and diced
- 1 cup celery, sliced diagonally
- 1 cup carrot, sliced
- 1⁄2 cup Burgundy wine (or other dry red wine)
- 2 tablespoons celery leaves, chopped
- 2 cups cabbage, shredded
- 1 tablespoon lemon juice
- salt and pepper
Directions See How It's Made
- 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.
- Bring to a boil; cover, reduce heat and simmer for 15 minutes.
- Stir in the potatoes, celery, carrots, Burgundy, and celery leaves. Simmer for 20 minutes.
- 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!