portuguese sausage and cabbage soup

Name: Portuguese Sausage and Cabbage Soup
Prep time: 5 min
Cook time: 25 min
Yield: 5
Cuisine: Portugese
Ingredients: 12 ounce(s) portuguese linguica sausage, sliced 1/4-inch thick (or polish sausage); 1 medium onion, chopped; 1 clove(s) garlic, minced; 5 cups - low-fat chicken broth; 12-oz can - wheat beer (hefeweisen or a similar light beer); 1 pound(s) baby potatoes, halved; 8-12 ounce package(s) shredded cabbage; 1 cup - sliced carrots, about 1/4 inch thick; 1 teaspoon(s) coriander seeds; 1/2 teaspoon(s) whole allspice; 1/2 teaspoon(s) peppercorns; 2 tablespoon(s) chopped parsley; - whole-grain mustard, for serving

(1 RATING)

77 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Jul 9, 2016

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.

Rate

prep time 5 Min

cook time 25 Min

method Stove Top

yield 5 or 6

Ingredients

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

How To Make portuguese sausage and cabbage soup

Step 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.

Step 2

Add onion and garlic to pan; stir often until limp, 3 minutes.
Step 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.
Step 4

Stir in parsley, and then ladle soup into bowls. Serve immediately with mustard (to taste) alongside for a zesty taste boost.
Step 5

It's great when served with a hearty loaf of bread or dinner rolls.
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