Name: Kielbasa and Cabbage Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
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)

DifficultyBeginner

CategoryMeat, Soups

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.

Yields6 Servings

Prep Time20 minsCook Time35 minsTotal Time55 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

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

Add onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook another minute until fragrant.

Simmer the Soup

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

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

Ladle into bowls and top with fresh herbs.
Serve with rye bread, sour cream, or a dollop of mustard if desired.

Pairing Suggestions

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