Rustic Irish Potato and Cabbage Soup

Rustic Irish Potato and Cabbage Soup

Traditional Irish recipes include smoky bacon, and often cream, in a soup like this. 

To slice it up this recipe includes some spicy buffalo sausage and toss in a gluten-free lager instead. 

But if you're a bacon and cream lover, by all means- add some uncured apple-smoked bacon

 and organic  cream.

Ingredients:

2 tablespoons olive oil

1 large onion, peeled and cut into chunks

4 cloves garlic, chopped

1 1-pound head of green cabbage, cored and sliced thin

4 medium gold or white potatoes, peeled and cut into cubes

2 large carrots, peeled and chopped

4 sausages or brats (we used spicy buffalo sausage)

4 cups light gluten-free broth

1 cup of gluten-free lager or ale- optional

1/2 teaspoon caraway seeds- crush them if you like

2 tablespoons chopped fresh parsley

Sea salt and fresh ground pepper, to taste

1 tablespoon apple cider vinegar

1 pinch raw sugar

Instructions:

Heat the olive oil in a large soup pot over medium-high heat and add the onion; stir for five minutes or so. 

Add the garlic and cabbage and stir together; cook until the cabbage has wilted. Add the potatoes, 

carrots and sausages. Stir. Season with caraway, parsley, sea salt and fresh ground pepper.

Pour in the broth and gluten-free beer; stir together. Cover and bring to a high simmer; then lower the heat

 a bit and simmer until the vegetables are fork tender- about 45 minutes.

At this point I like to add a touch of cider vinegar and a pinch of raw sugar to liven things up. 

As always, taste the soup and season to keep your own palate happy.

Serve piping hot.

Serves 4.