This recipe is perfect for cold days ahead. I didn’t like sour soups like this when I was a child, it just didn’t taste good to me and I am amazed how taste changes during the years. I love it now and could eat it for days. It’s sour, spicy, warm and diverse in texture.

There are a lot of approaches you can take to this dish:

  • you can use sour cabbage instead of sour turnip,
  • you can change the sausage for some smoked pork ribs,
  • you can use dry beans and cook it yourself.

I avoid adding flour that is needed in most recipes by cooking and blending some ingredients first which serves as thickener. I think this brings a bit of more flavor to it too. Be careful with adding the seasoning, because the sausage at the end can spice things up.

Let me know if you will cook up this one. Happy cooking.

Jota s klobaso

Sour Turnip Soup with Sausage

Cook Time 2 hours
Servings 8 portions


  • 1 onion
  • 2 cloves of garlic
  • 1 glass of sour turnip (620 grams)
  • 300 grams of potatoes
  • 1,5 cans of red beans (600 grams)
  • 2 table spoons of tomato concentrate (puree or ketchup)
  • 1 tea spoon of celery leaves (dry slice)
  • Salt
  • Black pepper
  • 1 bay leaf
  • Half a teaspoon of red paprika powder
  • Olive oil
  • 3 sausages for cooking (360 grams)


  • Peel and chop up the onion, peel the garlic and chop roughly. Peel the potatoes and cut to smaller cubes. Put onion, garlic to a pot with little olive oil and sear for a while. Then add just a table spoon of prepared potatoes and 2 table spoon of red beans, tomato concentrate and season with salt, pepper, red paprika and celery, add 3 dl of water and cook for 10 minutes. Now blend with a hand mixer until smooth.
  • Rinse sour turnip under water that it will not be too sour. (you can store some of sour water the turnip was in to add to the soup later if you want) Add it to the cooking pot, together with remained beans, potatoes and a bay leaf then just add hot water to cover the ingredients and cook on low heat for about an hour and a half. Stir occasionally.
  • In this time you can cook the sausages according to the packaging instruction in a separate pot. When done, slice your sausages to pieces and add it to the sour turnip at the end. Cook for 10 more minutes. Taste if it needs additional seasoning, otherwise let it rest for 15 minutes before serving.
    Flavors will be better if you cook it a day in advance.
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