Old World Brussels Sprouts Soup

Old World Brussels Sprouts Soup is packed full of savory and delicious flavors and character in this hearty stick-to-your ribs soup.
Old World Brussels Sprouts Soup

Old World Brussels Sprouts Soup

by Sue Lau | Palatable Pastime


I recently received a request for a Brussels sprouts soup. I often get requests for recipes of one type or another, and I enjoy making soups, so doing this one was a pleasure.

There are a number of different types of this kind of soup- well not exactly like this one, but….ahem.

You may have seen brothy versions of soups with cruciferous vegetables such as cabbage or Brussels sprouts that are generally designed to get you to lose weight. And they are so uninteresting, no wonder. A similar type for Brussels sprouts soups has whole Brussels sprouts in a broth that appeared like an unearthly Matzoh Ball soup from Mars, with little green orbs floating in some sort of cosmic liquid. Sounds like some science fiction “B” movie from the 1950’s, huh?

I don’t think the person who asked for a recipe wanted me to go there. Besides, neither of us has a space ship sitting around.

When I think cruciferous vegetables, I think hearty. Cabbage type soups and cabbage rolls, that any Polish grandmother would be proud to serve. “Eat up and be hearty!” would be the rule of the day, and an impolite belch from a full tummy would be seen as a compliment, not a detraction.

So this soup is a lot like a sort of pseudo-cabbage-stroganoff soup come…come what? Come get another bowl, that’s what. This makes a nice pot full. It’s perfect for the cool evenings and autumn weather ahead, and makes a great side for a pastrami sandwich lunch.

The shredded sprouts you can do yourself on a mandolin or thinly sliced by hand, but Trader Joe’s sells these by the bagful, which makes short work of it.

I do hope you enjoy!


Old World Brussels Sprouts Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print

Old World Brussels Sprouts Soup

  • 6 ounces chopped onion
  • 6 ounces thick sliced bacon, cut into lardons
  • 5 ounces diced carrot
  • 5 ounces chopped celery
  • 1 teaspoon dried thyme
  • 6 ounces chopped white mushrooms
  • 5 cloves garlic, chopped
  • 10 ounces shaved Brussels sprouts
  • 12 ounces Johnsonville chicken smoked sausage with apple, sliced
  • 10 ounces diced potatoes
  • salt and black pepper to taste
  • 48 ounces chicken stock
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 2 tablespoons sour cream
  • extra sour cream for garnish (optional)


  1. Saute onions, carrots, celery and bacon in a deep heavy pot until the onions become translucent and bacon renders its fat, adding a little olive oil if your bacon is particularly lean and vegetables try to stick.
  2. Add the thyme, mushrooms, garlic, and shaved Brussels sprouts, and saute a few minutes more until vegetables are wilted.
  3. Stir in the smoked sausage, potatoes, chicken stock, tomato paste, paprika, adding salt and black pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for 30 minutes or until potatoes are fork-tender.
  4. Remove soup from heat, allow to cool a couple minutes and quickly whisk in the sour cream. Don’t add the sour cream over heat or it may try to curdle.
  5. Serve soup hot with a dollop of sour cream on top if desired.

Recipe from: palatablepastime.com

Old World Brussels Sprouts Soup

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Hungarian Cabbage Soup / Koposzta Leves

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