The Saints’ soup is considered a dish of peasant tradition,
using seasonal and simple ingredients to create a nutritious and comforting meal,
perfect for autumn evenings.
This rich and nutritious soup was prepared for the night between October 31st and November 1st, leaving it on the table to be consumed the next day so that deceased family members could visit their relatives and enjoy it.
The main ingredient of this Saints’ Soup is savoy cabbage, particularly the one originating from Montaldo Dora, meat broth, grated cheese, stale bread, and lard or sausages are also added to make it even richer.
We also added diced pumpkin and cherry tomatoes, but this deviates from the original recipe so consider it optional.
Below I leave you other delightful recipes with savoy cabbage as the protagonist and then let’s go immediately below the picture to discover how to prepare the Saints’ Soup!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Saints’ Soup
- 1 savoy cabbage
- 1 quart meat broth
- 7 oz grated Parmesan cheese
- 10.5 oz stale bread
- 4 sausages
- 1.8 oz lard
- 1 tbsp butter (to toast the stale bread)
- 2 cloves garlic
- 9 oz cherry tomatoes
- 7 oz pumpkin
Preparation of Saints’ Soup
To prepare the Saints’ soup, first prepare the meat broth and set it aside.
Chop together the garlic cloves with the lard and remove the casing from the sausages, cutting them into rough pieces.
In a large pot that can also hold the cabbage, melt the lard with the garlic for a few minutes, then brown the sausage for 10 minutes.
In the meantime, wash and drain the savoy cabbage leaves, then cut them into strips.
Add the cabbage to the sausages in the pot, letting it stew for at least 15 minutes, then add the broth and let it go for another 15/20 minutes.
At this stage, if you want, you can add the cherry tomatoes and the pumpkin cut into small cubes.
Meanwhile, slice the stale bread into slices about 0.4 inches thick and toast it in a pan with a tablespoon of butter.
Preheat the oven to 356°F in static mode and cover the bottom of a baking dish with slices of bread.
Moisten with part of the cabbage soup cooked in the pot, drizzling with abundant grated cheese.
Continue with slices of bread, soup, and cheese until all the ingredients are used up, finishing with plenty of grated cheese.
Bake for 30 minutes and serve immediately, still hot and steaming, accompanied by chestnuts and a glass of red wine.
How to store the Saints’ Soup
You can store it in the refrigerator well closed in an airtight container for 2 days.
Other Recipes
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