Transylvanian Sausage Soup
Syd Pemberton
Serving size: Serves 4
Cuisine type: German
INGREDIENTS
100g lean bacon, finely chopped
1 onion, finely chopped
3 cloves garlic, crushed
500g cabbage, coarsely shredded
1 tsp spicy paprika
Freshly ground black pepper
800g tinned tomatoes, roughly chopped
3 cups chicken or vegetable stock
1/4 cup raisins
1 cinnamon stick
2 bay leaves
300g Kransky sausages, cut into thin rounds
2 Tbs freshly chopped parsley
METHOD
In a large saucepan fry bacon over a gentle heat for 4-6 minutes until crisp. Add onion and garlic and cook for 4-5 minutes.
Add cabbage, paprika and pepper and cook for 4-5 minutes, stirring occasionally, until cabbage is wilted. Add tomato, stock, raisins, cinnamon stick and bay leaves and bring to the boil.
Simmer over a low heat for 45 minutes. Remove bay leaves and cinnamon stick. Add sausage and heat through.
Ladle into bowls and garnish with parsley.
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