Savoy cabbage soup with smoked sausage

Method

1. STEP 01

   Marinade the chicken

   Add the chicken, some water and salt (brine) to a bowl and keep refrigerated for 30 minutes.

   Start timer · 30 min
2. STEP 02

   Prep the sausage

   Slice the sausage into 1cm thick slices and cook until golden brown in the pot you will use for the soup. Extract and set aside.

   Start timer · 5 min
3. STEP 03

   Fry and shred

   Fry the marinated chicken in a pan with some oil on medium-high heat. Shred and set aside.

   Start timer · 10 min
4. STEP 04

   Prep the veggies

   Dice the onion and celery into 1cm pieces. Peel and slice the carrots into half moons. Mince the garlic, clean the mushrooms and slice. Quarter the cabbage, remove the hard core and outer leaves and chop into 2cm strips.

5. STEP 05

   Saute the mushrooms

   Sautee the mushrooms in the same pot and oil used for the sausages. Set aside.

   Start timer · 5 min
6. STEP 06

   Vegetable base

   Lower the soup pot to medium heat and add the onions, carrots and celery with a pinch of salt. Cooking until softened.

   Start timer · 8 min
7. STEP 07

   Aromatics

   Add the garlic, allow a minute to brown them slightly, then add the tomato paste, stir it around until it darkens.

   Start timer · 2 min
8. STEP 08

   Simmer

   Add the diced tomatoes, both broths, bay leaves, Italian seasoning and smoked paprika. Bring the whole to a boil, then reduce to a gentle simmer for 10 mins.

   Start timer · 10 min
9. STEP 09

   Cabbage

   Add the cabbage (in batches if needed) and simmer until tender.

   Start timer · 20 min
10. STEP 10

    Combine

    Return sausages, mushrooms and chicken and let it simmer for 15 more minutes to allow the flavours to blend.

    Start timer · 15 min
11. STEP 11

    Finish

    Remove the bay leaves. Season with salt and pepper to taste. Allow the salt to absorb a bit, taste and adjust further.