Basque Cabbage Soup Recipe

The Basque region, nestled between Spain and France, is known for its rich culture, scenic landscapes, and vibrant culinary traditions. One dish that truly represents the heart of Basque cuisine is Basque Cabbage Soup or Sopa de Col. This hearty, flavorful soup is perfect for cooler months, offering both warmth and nutrition. With a history that goes back centuries, it’s a dish rooted in simplicity but bursting with robust flavors.

The beauty of Basque Cabbage Soup lies in its versatility-ingredients vary depending on what’s available locally, but the core flavors remain constant: tender cabbage, savory meats, and aromatic herbs. Whether you’re sitting down to a family meal or preparing a bowl to nourish your body, this soup has a way of making you feel connected to the Basque countryside.

In this post, we’ll dive deep into a detailed Basque Cabbage Soup recipe, break down the ingredients, explore the cooking process, provide expert tips, and even suggest some fun recipe variations. Let’s get started!

Basque Cabbage Soup is all about slow-cooked flavors, where each ingredient mingles together to create a dish that’s as satisfying as it is nourishing. It’s a great meal on its own, but you can also serve it as a first course or alongside some rustic bread for a complete meal. Here’s a recipe that will have you bringing a taste of the Basque Country to your kitchen.

Ingredients Needed

For a traditional Basque Cabbage Soup, the ingredients are simple, but the results are spectacular:

Cabbage (1 medium head): A key component of the soup, cabbage provides a tender base with a slightly sweet, earthy flavor.
Olive oil (2 tbsp): Adds richness and helps sauté the onions and garlic to release their flavors.
Onion (1 medium, chopped): Onion forms the aromatic base of many Spanish dishes, bringing a subtle sweetness when cooked.
Garlic (4 cloves, minced): Garlic is used liberally in Basque cuisine, providing a sharp, aromatic kick.
Chorizo (1 link, sliced): The smoky, spicy sausage gives the soup its signature deep flavor.
Potatoes (2 medium, diced): Potatoes add a starchy element to the soup, helping thicken the broth and adding a comforting texture.
Carrots (2, sliced): Carrots bring a natural sweetness and vibrant color to the dish.
Tomatoes (2 medium, chopped): Fresh tomatoes add a slight acidity that balances the richness of the other ingredients.
Bay leaves (2): These aromatic leaves provide a subtle, herby background flavor.
Paprika (1 tsp): Adds depth and a mild smokiness to the soup, contributing to the distinctive Basque flavor.
Vegetable broth (4 cups): A savory base that ties the entire soup together. You can also use chicken or beef broth for a heartier flavor.
Salt and pepper: To taste, these enhance the natural flavors of the ingredients.
Fresh parsley (for garnish): A sprinkle of fresh parsley adds brightness and a bit of color to the soup.

Cooking Instructions

Now that we have our ingredients ready, let’s dive into the cooking process. The key to this soup is the layering of flavors, and taking your time will reward you with a truly delicious dish.

Prepare the ingredients: Start by chopping the onion, garlic, carrots, and tomatoes. Dice the potatoes into bite-sized pieces and slice the chorizo.
Sauté the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking them until they soften and become fragrant, around 5 minutes.
Brown the chorizo: Add the sliced chorizo to the pot and cook until it starts to brown and releases its oils. This will infuse the soup with that rich, smoky flavor.
Add the vegetables: Toss in the diced potatoes, carrots, and tomatoes. Stir everything together for another 5 minutes, letting the vegetables begin to soften.
Add the seasonings: Sprinkle in the paprika, add the bay leaves, and season with salt and pepper. Stir well to coat the vegetables and meat in the spices.
Pour in the broth: Add the vegetable broth to the pot, making sure the ingredients are fully submerged. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the potatoes are tender.
Add the cabbage: While the soup is simmering, chop the cabbage into bite-sized pieces. Add it to the soup, stir to combine, and cook for another 15 minutes, or until the cabbage is tender but still has a slight bite.
Taste and adjust: Before serving, taste the soup and adjust the seasoning if needed. If you prefer a spicier soup, you can add a little more paprika or some chili flakes.
Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread to soak up the delicious broth!

Ingredient Insights

Each ingredient in Basque Cabbage Soup plays an important role in creating its layered, complex flavor profile. Here’s a closer look at some of the key players:

Cabbage: Often considered a humble vegetable, cabbage is the backbone of this soup. Its mild flavor and ability to absorb the surrounding seasonings make it a perfect base. It’s also packed with vitamins and antioxidants, adding a healthy boost to the dish.
Chorizo: Spanish chorizo is a highly seasoned sausage that brings a deep, smoky flavor to the soup. The combination of paprika, garlic, and other spices makes chorizo a standout ingredient in Basque cuisine. It adds both heat and richness, making the broth feel fuller and more satisfying.
Paprika: Paprika, especially smoked paprika, is a defining flavor in Basque cooking. Its subtle smokiness provides depth without overwhelming the palate. It’s often used in stews, soups, and meats, where it can shine as a seasoning without being too hot.
Tomatoes: Fresh tomatoes give the soup a slight acidity, which balances the richness of the chorizo and the earthiness of the cabbage. They also contribute to the overall texture and body of the soup.
Potatoes and Carrots: Potatoes are classic in many soups for their ability to thicken and add creaminess, while carrots bring a natural sweetness. Together, they offer a satisfying, hearty texture that complements the soup’s other flavors.

Expert Tips

To make sure your Basque Cabbage Soup turns out perfectly, here are some expert tips to keep in mind:

Use quality chorizo: Not all chorizos are created equal. If you can, opt for Spanish-style chorizo that is dry-cured or semi-cured, as it will add more flavor. If you can’t find Spanish chorizo, you can use a high-quality fresh chorizo or even substitute with another type of smoked sausage.
Let the soup sit: Like many soups, Basque Cabbage Soup tends to taste even better the next day. If you can, make it ahead of time and let the flavors meld in the fridge overnight. Just reheat it before serving!
Don’t overcook the cabbage: Cabbage should retain a bit of bite in the soup. Overcooking it will turn it into mush, which can alter the texture of the soup. Add it in towards the end of the cooking time so it stays tender and vibrant.
Go slow with the salt: Since the chorizo is quite salty, you don’t need to add too much extra salt at first. Taste the soup before adding more to avoid it becoming too salty.
Customize your broth: While vegetable broth works beautifully, using chicken or beef broth will make the soup heartier and richer. Choose a low-sodium broth if you’re watching your salt intake.

Recipe Variations

While the traditional Basque Cabbage Soup recipe is already quite flexible, here are a few variations to try:

Vegan version: Skip the chorizo and use a plant-based sausage or smoked tofu for a similar flavor. Substitute the meat-based broth with vegetable broth, and use olive oil to sauté the vegetables. You’ll still get that rich, smoky flavor without the meat.
Spicy version: For an extra kick, add sliced fresh chili peppers, or increase the amount of paprika. You could even throw in some hot smoked paprika for more depth of heat.
Beans and greens: Add a can of drained white beans (like cannellini or Great Northern beans) for added protein and fiber. You can also include other leafy greens like spinach or kale for extra nutrition.
Potato-less version: If you want a lighter soup, skip the potatoes altogether. You can still enjoy the hearty broth with the cabbage, chorizo, and other vegetables.

Final Words

Basque Cabbage Soup is more than just a simple dish-it’s a connection to the traditions of the Basque region and a celebration of simple, honest ingredients. The deep flavors, the tender vegetables, and the smoky chorizo come together to create a soup that’s both comforting and satisfying.

Whether you’re making it for a family dinner, a cozy night in, or even preparing it for a crowd, this soup delivers every time. It’s easy to make, yet packed with flavor that’ll leave everyone asking for seconds.

Basque Cabbage Soup Recipe