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kielbasa cabbage soup

Kielbasa Cabbage Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 12 oz smoked kielbasa, sliced into half-moons
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp caraway seeds (optional)
  • 1 lb green cabbage, cored and roughly chopped
  • 2 medium Yukon Gold potatoes, peeled and cut into ¾-inch cubes
  • 4 cups chicken broth
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
  • Fresh dill or parsley, for serving (optional)

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the kielbasa and cook until browned, about 4 minutes. Remove the sausage and set aside.
  2. Reduce the heat to medium, add the onion, and cook until softened, 4 to 5 minutes. Stir in the garlic, smoked paprika, and caraway seeds, and cook for 30 seconds.
  3. Add the cabbage and cook, stirring often, until it wilts and reduces by half, about 5 minutes.
  4. Pour in the broth, then add the potatoes, salt, and pepper. Return the kielbasa to the pot. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes. Taste and adjust salt.
  5. Ladle into bowls and top with fresh dill or parsley. Serve hot.

Notes

The cabbage will soften further as the soup sits on the stove or in the fridge. If you prefer a little more bite, pull the pot off the heat a minute or two early. The flavor usually tastes even better the next day.