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A delicious plate of Kielbasa and Cabbage Soup

Kielbasa and Cabbage Soup

A hearty and comforting soup featuring savory kielbasa, tender cabbage, and a medley of vegetables in a flavorful broth. Perfect for a chilly evening.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Eastern European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil For sautéing the kielbasa and vegetables
  • 1 lb kielbasa Pre-cooked Polish sausage, sliced into rounds
  • 1 g onion Yellow or white onion, diced finely
  • 2 cloves garlic Freshly minced for best flavor
  • 3 g carrots Peeled and sliced into thin rounds
  • 2 stalks celery Chopped into bite-sized pieces
  • 0.5 head green cabbage Roughly chopped into manageable pieces
  • 4 cups chicken or vegetable broth Use low-sodium broth for better control over seasoning
  • 1 can diced tomatoes 14.5 oz can, do not drain; the liquid adds flavor and body
  • 1 large potato Peeled and diced into 1-inch cubes; starchy varieties like Russet work well
  • 1 tsp smoked paprika Adds a rich, smoky depth to the soup
  • 0.5 tsp thyme Dried thyme, or use 1 tsp fresh thyme leaves
  • 0.5 tsp Salt Adjust to your preference after simmering
  • 0.25 tsp pepper Freshly ground black pepper for best flavor
  • 2 tbsp Fresh parsley Chopped, for a fresh, herbaceous finish before serving

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned, about 4-5 minutes. Remove kielbasa and set aside.
  2. In the same pot, add the onion and garlic, sautéing until fragrant, about 2 minutes.
  3. Add carrots, celery, and cabbage, cooking for 5-7 minutes until slightly softened.
  4. Stir in the broth, diced tomatoes, diced potato, smoked paprika, thyme, salt, and pepper.
  5. Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes, or until vegetables are tender.
  6. Add the cooked kielbasa back to the pot and cook for an additional 5 minutes.
  7. Garnish with fresh parsley before serving.

Notes

This soup is even better the next day as the flavors meld. Feel free to add a splash of cream or a dollop of sour cream when serving for extra richness.