Moving to a new country, learning a new language, and learning a new culture isn’t about doing what you’re used to doing (eating, drinking, etc) in a new setting, but rather it’s about learning to do as they do, eat what they eat, drink what they drink, etc. Plus, it’s a great way to have a lot of fun.

Since we live in Savoy, I checked out a Savoyard recipe book from our local library to see what some traditional dishes are for this region of France. There are many recipes for soaps and pies (savory meat pies) and many call for potato, sausage and cabbage. In fact, the huge cabbages we get here are called Savoy cabbages.

I wanted to share a soup recipe we tried this week. I call it Chou Soup, taking advantage of the play on words of chou in French (‘cabbage’) and ‘shoe’ in English. The recipe book lists it as Soupe de chou et diots. Diots are Savoyard sausages that have a delicate taste of noix de muscade ‘nutmeg’. If you don’t think you’ll be able to find diots where you are, you may try adding a dash of nutmeg to your soup (but only a dash!). We enjoyed this hearty soup especially since it’s been well below freezing every day this week. But, I know, the recipe isn’t particularly exotic or “exciting.” It’s Savoyard soup nonetheless.

Chou Soup

Serves 6. Preparation: 20 min. Cook time: 45 min.

Ingredients

2 sausages (diots or kielbasa or bratwurst or whatever)
1/2 cabbage
4 large potatoes (peeled and diced)
1 onion (chopped)
3 cloves of garlic (minced)
1 tbsp vegetable oil
2 tbsp butter
1 sprig of thyme
1 bay leaf
salt and pepper
(nutmeg)

Preparation

1. Cut the cabbage in 4, carefully removing the core.
2. In a big pot, bring salted water to a boil and drop in the cabbage for 5 minutes maximum.
3. Remove from heat, scoop cabbage leaves into a colander, and quickly run under cold water before cutting into strips. Empty the cabbage water.
4. Over medium heat, add oil and butter to big pot. Add onions and garlic.
5. Add 1 liter water. Then, potatoes, thyme and bay leaf. Bring to a boil.
6. Lower the heat and add the sausages. Cook for 30 min, stirring occasionally.
7. Remove thyme and bay leaf. Remove and slice sausages.
8. In the pot, crush the potatoes with a fork and add the cabbage and sausage.
9. Continue cooking on low for at least 10 minutes before serving.