Slovenian Peasant Soup
Warm, hearty, and steeped in tradition, Slovenian Peasant Soup is a comforting dish that captures the rustic flavors of Slovenia’s countryside. This delightful soup combines smoky pork sausage, tender potatoes, sweet carrots, and earthy cabbage in a fragrant broth infused with paprika, caraway seeds, and bay leaf. With just 15 minutes of prep time and an hour from stove to table, this one-pot wonder is perfect for busy weeknights or cozy weekends. The vegetable stock creates a rich base, while a sprinkle of fresh parsley adds a burst of color to the finished dish. Serve this robust soup alongside a slice of crusty bread for an authentic experience that celebrates wholesome, homestyle cooking. Keywords: Slovenian cuisine, rustic soup, smoked sausage soup, winter comfort food, cabbage and potato soup.
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Recipe Information
Ingredients
- 200 grams smoked pork sausage (Klobasa or similar)
- 3 medium potatoes
- 2 medium carrots
- 1 medium onion
- 200 grams cabbage
- 2 cloves garlic
- 1 teaspoon paprika
- 1 piece bay leaf
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- 1 liter vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Peel the potatoes and carrots, and dice them into small cubes. Shred the cabbage into thin strips. Finely chop the onion and garlic.
Slice the smoked pork sausage into bite-sized pieces and set aside.
Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until translucent, about 3 minutes.
Add the diced carrots and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally.
Stir in the paprika and caraway seeds. Mix well to evenly coat the vegetables.
Add the shredded cabbage to the pot, followed by the sliced smoked sausage. Stir everything together and let it cook for 2 minutes.
Pour the vegetable stock into the pot and add the bay leaf. Bring to a boil, then reduce the heat to low and let the soup simmer for 30 minutes, uncovered.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with a slice of crusty bread.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 6720 mg | 292% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 42.9 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 450 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6635 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
