Serves 8
90 min
Kielbasa & Cabbage Soup
Recipe GLPRf07050ba8608f5
A hearty Eastern European soup brimming with tender cabbage, diced potatoes, and smoky kielbasa. Warm spices like caraway and smoked paprika infuse the broth with rich, comforting flavor. This nourishing one-pot meal comes together in about 90 minutes and serves 8.
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Ingredients
8 ounces kielbasa
2 tablespoons extra-virgin olive oil
2 cups chopped onion
2 cups diced carrot
¾ cup diced celery
2 large cloves garlic, minced
8 cups quartered and thinly sliced cabbage
8 cups low-sodium chicken broth
4 cups diced peeled russet potatoes
¼ cup chopped fresh dill
1½ teaspoons caraway seeds, toasted and ground
1½ teaspoons smoked paprika
¾ teaspoon ground pepper
½ teaspoon salt
2 tablespoons white-wine vinegar
Fresh sauerkraut and/or sour cream for garnish
Directions
Slice the kielbasa into thin half-moons and set aside. If desired, you can brown the kielbasa in a skillet first for extra flavor, but this is optional.
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, diced carrot, and diced celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables just begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Stir in the toasted ground caraway seeds and smoked paprika, cooking for 30 seconds to release their flavors.
Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to a simmer.
Add the sliced cabbage and kielbasa to the pot. Return to a gentle simmer and cook for 30–40 minutes until the potatoes are completely tender and the cabbage is soft but still retains some structure.
Season the soup with salt and ground pepper to taste. Stir in the white-wine vinegar and fresh dill.
Simmer for another 2–3 minutes to allow the flavors to blend. Adjust seasoning as needed.
Ladle the soup into bowls and serve hot, topped with a dollop of sour cream and a spoonful of fresh sauerkraut if desired.
