This Kielbasa and Cabbage Soup is a rustic, comforting dish featuring smoky Polish sausage, sweet green cabbage, and tender potatoes all simmered in a flavorful broth. It’s deeply satisfying, loaded with simple ingredients, and ideal for cool days or when you crave something hearty, wholesome, and fuss-free.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 mins 1 tbsp olive oil or butter
12 oz kielbasa sausage, sliced into rounds
1 small onion, diced
2 cloves garlic, minced
4 cups chopped green cabbage (about ½ small head)
2 medium potatoes, peeled and diced (Yukon Gold or red)
1 carrot, sliced
5 cups chicken or vegetable broth
1 tsp caraway seeds (optional, for traditional flavor)
Salt and black pepper, to taste
1 tbsp apple cider vinegar or lemon juice
Fresh dill or parsley, chopped (for garnish)
Sauté the Kielbasa
1
In a large soup pot, heat olive oil over medium heat.
Add sliced kielbasa and cook until browned on both sides (about 5–6 minutes).
Remove sausage with a slotted spoon and set aside, leaving the rendered fat.
Build the Flavor Base
2
Add onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook another minute until fragrant.
Simmer the Soup
3
Add cabbage, potatoes, and carrot. Stir to combine.
Pour in broth, add caraway seeds (if using), and bring to a boil.
Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
Finish the Soup
4
Return the kielbasa to the pot and warm through (about 5 minutes).
Add vinegar or lemon juice for brightness.
Taste and season with salt and pepper as needed.
Serve
5
Ladle into bowls and top with fresh herbs.
Serve with rye bread, sour cream, or a dollop of mustard if desired.
Pairing Suggestions
6
Rye or pumpernickel toast with butter or mustard
A crisp lager or chilled dry Riesling
Great with a side of sauerkraut or pickled beets
Ingredients 1 tbsp olive oil or butter
12 oz kielbasa sausage, sliced into rounds
1 small onion, diced
2 cloves garlic, minced
4 cups chopped green cabbage (about ½ small head)
2 medium potatoes, peeled and diced (Yukon Gold or red)
1 carrot, sliced
5 cups chicken or vegetable broth
1 tsp caraway seeds (optional, for traditional flavor)
Salt and black pepper, to taste
1 tbsp apple cider vinegar or lemon juice
Fresh dill or parsley, chopped (for garnish)
Directions Sauté the Kielbasa
1
In a large soup pot, heat olive oil over medium heat.
Add sliced kielbasa and cook until browned on both sides (about 5–6 minutes).
Remove sausage with a slotted spoon and set aside, leaving the rendered fat.
Build the Flavor Base
2
Add onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook another minute until fragrant.
Simmer the Soup
3
Add cabbage, potatoes, and carrot. Stir to combine.
Pour in broth, add caraway seeds (if using), and bring to a boil.
Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
Finish the Soup
4
Return the kielbasa to the pot and warm through (about 5 minutes).
Add vinegar or lemon juice for brightness.
Taste and season with salt and pepper as needed.
Serve
5
Ladle into bowls and top with fresh herbs.
Serve with rye bread, sour cream, or a dollop of mustard if desired.
Pairing Suggestions
6
Rye or pumpernickel toast with butter or mustard
A crisp lager or chilled dry Riesling
Great with a side of sauerkraut or pickled beets
Kielbasa and Cabbage Soup
Visited 4 times, 1 visit(s) today
