A comforting and flavorful soup perfect for chilly days.
Heat a Dutch oven over medium heat and cook the sausage slices until browned, stirring occasionally.
Browning the sausage enhances its flavor and adds depth to the soup.
Add the chopped onion to the pot and sauté until softened.
Stir frequently to prevent the onion from burning.
Stir in the diced tomatoes, bay leaf, and thyme. Cook for a few minutes to blend the flavors.
Letting the spices cook with the tomatoes enhances the overall flavor.
Pour in the beef stock and bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Add the potatoes, celery, carrots, and wine to the pot. Continue to simmer until the vegetables are tender.
Cut the vegetables into even pieces for uniform cooking.
Stir in the cabbage and cook until softened. Remove the bay leaf.
Removing the bay leaf ensures the soup doesn't become overly spiced.
Add the lemon juice and season with salt and pepper to taste. Serve hot and enjoy.
Adjust the seasoning to your preference before serving.
