Sweet and Sour Cabbage and Smoked Sausage Soup
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It usually seems as though a robust, main-course soup takes all day to prepare. But not so with these recipes.
Although they have plenty of ingredients, some of the key ones are canned--meaning it takes just minutes to assemble everything and then just a little extra cooking to bring the flavors together. Canned stock works fine (though if you have homemade, use it). And the food processor makes mincing and chopping quicker.
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.
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