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Chunky Potato Soup Recipe with Cabbage, Pork Sausage, Butter Beans and Sour Cream. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Chunky Potato Soup Recipe with Cabbage, Pork Sausage, Butter Beans and Sour Cream

This chunky potato soup recipe makes a hearty and creamy potato soup with sautéed cabbage, pork sausage and butter beans that’s garnished with fresh fragrant dill and a dollop of sour cream. It’s a deliciously filling broth that’s perfect for an easy mid-week meal or lazy weekend when you’re in the mood for staying in and hugging a comforting bowl of soup.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Eastern European, Russian
Servings: 2
Calories: 1096kcal
Author: Lara Dunston

Ingredients

  • 220 g potatoes peeled and diced
  • ½ tsp salt
  • 4 tbsp olive oil
  • 100 g onion diced
  • 2 garlic cloves minced
  • 1 litre chicken stock or water if making a vegetarian version
  • 2 bay leaves
  • 1 tsp sea salt or to taste
  • 1 tsp white pepper or to taste
  • 1 tsp sugar – optional
  • ½ head white cabbage shredded
  • 2 pork sausages sliced – emit for a vegetarian version
  • 240 g butter beans drained
  • 2 tbsp dill fresh, roughly chopped
  • 2 tbsp curly-leaf parsley fresh, finely chopped
  • 1 tbsp extra virgin olive oil
  • 2 tbsp sour cream
  • Cracked black pepper to taste

Instructions

  • In a pot of salted water, boil the diced potatoes for around 15 minutes until they’re just starting to soften.
  • Meanwhile, in a wok, fry pan or skillet, heat 2 tablespoons of olive oil over medium heat until shimmering, then fry the onions for 3-5 minutes until soft, add the finely chopped garlic and fry for a minute until fragrant, taking care not to burn the garlic. Add a splash of hot water, stir, and transfer the onion and garlic to a big soup pot.
  • To the soup pot, add a litre of chicken stock – or water if making a vegetarian version – and bay leaves, sea salt, white pepper, and sugar (optional) and turn onto high.
  • To the same wok, fry pan or skillet, heat another 2 tablespoons of olive oil until shimmering, then slide in the shredded cabbage, turning so it’s covered in olive oil, and fry over high heat for about 8 minutes until soft and brown, then transfer to the soup pot.
  • Drain the potatoes and transfer them to the soup pot, along with the drained butter beans and sliced pork sausage. When the soup comes to a boil, turn down to medium to simmer for 15 minutes or so until the potato breaks down more and it’s thick and chunky.
  • Taste the soup, season with additional salt and pepper if needed, add half the fresh dill and parsley, stirring well so the herbs don’t clump together.
  • When you’re ready to serve, ladle the soup into bowls and drizzle on extra virgin olive oil, plop a dollop of sour cream onto each bowl, and sprinkle on the remaining dill and parsley and cracked black pepper.
  • Serve immediately with crusty bread or toast and additional bowls of sour cream and fresh herbs.

Nutrition

Calories: 1096kcal | Carbohydrates: 65g | Protein: 43g | Fat: 75g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 3266mg | Potassium: 1936mg | Fiber: 15g | Sugar: 23g | Vitamin A: 779IU | Vitamin C: 96mg | Calcium: 177mg | Iron: 7mg