Oh this one is a keeper. It’s rich tasting, nutrient dense and really, can be a whole meal in one bowl. I love how easy it is to make in an instapot but if you don’t have one, no worries, just cook it for longer on the stove top until everything is tender.
900 grams Italian pork sausages (remove the casing)
1 cup onion (diced small)
1 ¼ cup fresh fennel bulb (diced small)
7-8 cups cabbage (roughly chopped)
⅔ cup carrot (diced)
1 tablespoon garlic (minced)
2 tablespoons tomato paste
6 cups beef bone broth
1 cup plain tomato sauce
2 tablespoons raw apple cider vinegar
1 tablespoon olive oil
1 teaspoon dry basil
1 teaspoon celery seed
1 ½ teaspoons fennel seed
1 ½ teaspoons garlic powder
2 teaspoons paprika
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon maple syrup
3 tablespoons fresh dill (Add once cooking is complete)
Method
Turn the instapot on sauté, add the olive oil, remove the casing from the sausage and cook the sausage by breaking it up with a spoon. Once the sausage is almost cooked, you can remove most of the fat if you want. Then add the spices, onions, garlic, fennel bulb and carrots.
Sauté for a couple of minutes and then add in the rest of the ingredients except for the fresh dill. Turn off sauté mode, replace the lid and set on pressure cook for 8 minutes.
Once the soup is done, turn the pot off and release the steam. Open the lid (only once all steam has been released), add the fresh dill and season with salt and pepper.
If you do not have an instapot, follow the same instructions but just simmer the soup on the stove top for about 20-25 minutes with the lid on or until everything is tender.
