Sweet and Sour Cabbage and Smoked Sausage Soup

Time 1 hour
Yields Serves 6
Sweet and Sour Cabbage and Smoked Sausage Soup

Heat the oil in a 4-quart pot over medium-high heat. When hot, add the onion. Cook, stirring often, until softened, about 5 minutes. Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well. Bring to a boil, then reduce the heat and simmer, covered, 20 minutes.


Add the sausage and tomato soup. Simmer 10 minutes longer. (This can be made 2 days ahead and refrigerated or frozen up to 1 month. To serve, gently reheat until hot. Add more water if the soup is too thick.)


Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice and seasoning. Serve hot, garnished with parsley or chives, if using.

Any precooked sausage can be substituted for the kielbasa sausage. Rustic rye or pumpernickel are good bread choices here.

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