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portuguese sausage and cabbage soup

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a hearty, filling soup, and the use of spices in this recipe provides a wonderfully warm tone. For quickest preparation, purchase pre-packaged shredded cabbage and pre-packaged sliced carrots. Don't substitute a dark ale or stout for the light beer recommended, because it can make the soup too bitter. You won't add extra preparation time if you chop the garlic and onion while the sausage is browning.

(1 rating)
yield 5 or 6
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For portuguese sausage and cabbage soup

  • 12 oz
    portuguese linguica sausage, sliced 1/4-inch thick (or polish sausage)
  • 1 md
    onion, chopped
  • 1 clove
    garlic, minced
  • 5 cups
    low-fat chicken broth
  • 12-oz can
    wheat beer (hefeweisen or a similar light beer)
  • 1 lb
    baby potatoes, halved
  • 8-12 ounce pkg
    shredded cabbage
  • 1 cup
    sliced carrots, about 1/4 inch thick
  • 1 tsp
    coriander seeds
  • 1/2 tsp
    whole allspice
  • 1/2 tsp
    peppercorns
  • 2 Tbsp
    chopped parsley
  • whole-grain mustard, for serving

How To Make portuguese sausage and cabbage soup

  • 1
    In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
  • 2
    Add onion and garlic to pan; stir often until limp, 3 minutes.
  • 3
    Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.
  • 4
    Stir in parsley, and then ladle soup into bowls. Serve immediately with mustard (to taste) alongside for a zesty taste boost.
  • 5
    It's great when served with a hearty loaf of bread or dinner rolls.
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