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Red Cabbage Soup with White Beans and Sausage

This comforting soup is an easy, lightened-up take on the Russian classic borscht. The beans and sausage make this hearty enough for a main course.

Serves 4
Ready in 26 mins
Prep time 8 mins
Cooking time 18 mins
522 calories per serving


> 4 cups beef broth
> 2 cups tap water
> 1 large onion
> 1 inch piece ginger
> 1 (15 oz) can sliced beets (not pickled)
> 2 tbsp canola oil
> 1 (10 oz) bag shredded red cabbage
> 1 tsp cinnamon
> 1 (14 oz) can cannellini beans
> 14 oz kielbasa
> 1/2 cup Greek yogurt
> 1/4 tsp red chili flakes, optional


In a saucepan, bring the broth and water to a boil. Chop the onion and peel and grate the ginger. Drain and finely chop the beets. Heat 2 tbsp oil over medium heat in a large saucepan and fry the onion, ginger, red cabbage and cinnamon 3 min. on medium heat. Add the stock and simmer for 10 min.
Meanwhile drain and rinse the canned beans and slice the sausage. Add to the soup and cook for 5 min. Season with salt (in moderation) and pepper.
Divide the soup among 4 bowls and top each serving with 2 tbsp yogurt and a sprinkling of red chili flakes, if desired.

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