This cabbage salami soup is so flavorful. Made from a quick cabbage blend salad all you need is an addition of a few more ingredients as the salad has all the main ingredients!
If you haven’t made the marinated cabbage blend salad, you really should as it not only makes a wonderful side but it makes a great addition to this tasty soup. This recipe was adapted from my wonderful and creative mother in law who came up with this brilliant idea. I love how quick it is to make and how well the cured salami goes with the cabbage and sweet bell peppers, it’s a perfect match if you ask me. This borscht will not taste like a salad in fact all the flavors mellow out during the cooking process and make an incredibly delicious soup! The marinated salad is so great to have on hand as it’s so versatile. Serve this with a dollop of sour cream and perhaps this can become a staple on your soup menu:) Try this combination and don’t forget to comment or rate below:)
Ingredients for cabbage salami soup:
How to make cabbage salami Soup:
In a large pot bring 10 cups of water to a boil over high heat. Meanwhile, peel, wash, and cube the potatoes. Dice the salami and onion; set aside. When water comes to a boil add the chicken bullion cubes, bay leaf, and potatoes to the water and boil for about 10 min. Heat 1 tsp of oil in a large non-stick skillet over med-high heat. Add the salami and onion and sauté until onions caramelize.
When the salami mixture is caramelized add to the potatoes. Add the remaining ingredients and continue to boil over medium heat for another 15 min. Turn off and keep warm. Add a dollop of sour cream to each serving bowl and enjoy!
I prefer the salami from Costco that has the whole peppercorns but any similar brand will do just fine.
Cabbage Salami Soup
Ingredients
Cabbage Salami Soup:
- 10 cups water
- 5 oz Cured Dry Salami
- 1 onion
- 1 tsp oil
- 5 potatoes
- 1 bay leaf
- 2 chicken bullion cubes
- 2 1/2 cups cabbage blend salad recipe on my blog
- 1 tbsp Vegeta all-purpose seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- In a large pot bring 10 cups of water to a boil over high heat.
- Meanwhile, peel, wash and cube the potatoes.
- Dice the salami and onion; set aside.
- When water comes to a boil add the chicken bullion cubes, bay leaf, and potatoes to the water and boil for about 10 min.
- Heat 1 tsp of oil in a large non-stick skillet over med-high heat. Add the salami and onion and sauté until onions caramelize.
- When the salami mixture is caramelized add to the potatoes. Add the remaining ingredients and continue to boil over medium heat for another 15 min.
- Turn off and keep warm. Add a dollop of sour cream to each serving bowl and enjoy!
