Kielbasa and Cabbage Soup

Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

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.

Kielbasa and Cabbage Soup

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

Nutrition Facts

6 servings

Serving size