Kielbasa & Cabbage Soup

This comforting Eastern European soup will warm your heart and fill your belly with amazing flavors! Anyone who loves hearty, stick-to-your-ribs meals will absolutely adore this bowl of goodness. Plus, it’s packed with healthy vegetables and keeps the sodium in check by using fresh cabbage instead of sauerkraut.

Recipe Details

Timing & Servings: Prep Time: 1 hour, Additional Time: 30 minutes, Total Time: 1 hour 30 minutes, Serves: 8 people.

Nutrition Profile: Nut-Free, Healthy Aging, Healthy Immunity, Soy-Free, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 222 Calories, 7g Fat, 32g Carbs, 12g Protein.

Ingredients You’ll Need

Kielbasa: You’ll need 8 ounces of your favorite kielbasa sausage. This smoky, flavorful sausage is what makes this soup so special and hearty!

Extra-virgin olive oil: Just 2 tablespoons to help cook all those wonderful vegetables. It adds a nice rich flavor to the base of your soup.

Onion: 2 cups of chopped onion, which is about 2 medium onions. They’ll add sweetness and depth to your soup as they cook down.

Carrot: 2 cups of diced carrot adds beautiful color and natural sweetness. Plus, they’re packed with good-for-you vitamins!

Celery: ¾ cup of diced celery gives your soup that perfect crunch and fresh flavor. Don’t skip this – it really makes a difference!

Garlic: 2 large cloves, minced up nice and fine. Fresh garlic is always best and will make your kitchen smell amazing.

Cabbage: 8 cups of quartered and thinly sliced cabbage, which is about 1 pound. This is the star vegetable that makes this soup so healthy and filling!

Low-sodium chicken broth: 8 cups of broth creates the perfect soup base. Using low-sodium helps you control the salt level.

Russet potatoes: 4 cups of diced, peeled potatoes make this soup super satisfying. They’ll get tender and creamy as they cook.

Fresh dill: ¼ cup chopped fresh dill adds that classic Eastern European flavor. It’s bright and herby and so good!

Caraway seeds: 1½ teaspoons toasted and ground caraway seeds give this soup its authentic taste. You can buy them pre-ground if you want!

Smoked paprika: 1½ teaspoons adds a lovely smoky flavor that pairs perfectly with the kielbasa.

Ground pepper and salt: ¾ teaspoon pepper and ½ teaspoon salt to season everything just right.

White-wine vinegar: 2 tablespoons adds a bright, tangy finish that really makes all the flavors pop!

Garnishes: Fresh sauerkraut and sour cream for topping. These add extra flavor and make your soup look restaurant-pretty!

How to Make Kielbasa & Cabbage Soup

Step 1: Cut your kielbasa in half lengthwise first, then slice it crosswise into ¼-inch thick pieces. Cook the sliced kielbasa in a large pot over medium-high heat, stirring often, until it’s nicely browned and the fat has rendered out, about 5 minutes. Use a slotted spoon to transfer the kielbasa to a plate and set it aside for now.

Step 2: Add the olive oil, chopped onion, diced carrot, and celery to the same pot. Cook everything, stirring often, until the vegetables start to turn golden brown, about 5 minutes. Turn the heat down to medium and keep cooking, stirring often, until all the vegetables are soft and tender, about 4 more minutes.

Step 3: Add the minced garlic and cook, stirring constantly, for just 1 minute until it smells amazing. Then add all that sliced cabbage and cook, stirring occasionally, until it starts to wilt down, about 3 minutes.

Step 4: Pour in the chicken broth and add the diced potatoes, fresh dill, ground caraway seeds, smoked paprika, pepper, and salt. Cover the pot and bring everything to a boil. Once it’s boiling, take the lid off, turn the heat down to maintain a gentle simmer, and cook until the potatoes are fork-tender, about 30 minutes.

Easy and Quick Kielbasa & Cabbage Soup Version

Want to make this soup even faster? You can totally use pre-cut vegetables from the store! Buy a bag of coleslaw mix instead of slicing your own cabbage – you’ll need about 8 cups. You can also use frozen diced carrots and celery if you have them on hand. This cuts your prep time in half and still tastes absolutely delicious!

Serving Ideas

This hearty soup is basically a complete meal in a bowl! Serve it with some crusty sourdough bread or warm dinner rolls for dipping. A simple side salad with crisp lettuce and tomatoes makes a perfect light addition. For extra comfort, try it with some buttery cornbread on the side!

Storage

Store your leftover soup in the refrigerator for up to 4 days in a covered container. To reheat, just warm it gently on the stove over medium heat, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. The flavors actually get even better the next day!

Substitutions

No kielbasa? Try using any smoked sausage or even turkey sausage for a lighter option. You can swap the russet potatoes for Yukon Gold if that’s what you have. Don’t have fresh dill? Use 1 tablespoon of dried dill instead. If you can’t find caraway seeds, just leave them out – the soup will still be delicious!

Pro Tips

Toast your own caraway seeds: Heat them in a dry pan for 2-3 minutes until fragrant, then grind them up. It makes such a difference!
Don’t skip browning the kielbasa: Those crispy, caramelized bits add so much flavor to your soup.
Cut vegetables evenly: This helps everything cook at the same rate and look pretty in your bowl.
Taste and adjust: Add more vinegar if you want it tangier, or more salt if it needs it. You’ve got this!

FAQs

Can I make this soup ahead of time?

You bet! This soup actually tastes even better the next day as all the flavors meld together. Make it up to 4 days ahead and store it in the fridge. Just reheat gently when you’re ready to serve.

Can I freeze this soup?

Sure! This soup freezes beautifully for up to 3 months. Just keep in mind that the potatoes might get a little softer after freezing, but the taste will still be amazing.

What if I don’t like caraway seeds?

No worries at all! You can totally leave them out or substitute with a pinch of fennel seeds instead. The soup will still be delicious and comforting.

Can I use regular paprika instead of smoked?

Absolutely! Regular paprika works just fine, though you’ll miss out on that lovely smoky flavor. You could add a tiny pinch of liquid smoke if you have it on hand.

I hope you love this cozy, comforting soup as much as I do! It’s perfect for those chilly days when you need something warm and satisfying. Let me know how yours turns out – I’d love to hear about any tweaks you make to make it your own!