Description
This comforting Kielbasa and Cabbage Soup features hearty kielbasa sausage, tender vegetables, and savory broth, creating a warm and satisfying meal perfect for any day. The addition of smoked paprika adds a subtle smoky flavor, enhancing the rich and homey taste of this easy-to-make soup.
Ingredients
Scale
Meat
- 1 lb kielbasa sausage, sliced into rounds
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 3 large carrots, sliced
- 3 medium potatoes, diced
Liquids & Canned Goods
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes with juice
Spices & Herbs
- 1 bay leaf
- 1 tsp smoked paprika (optional for a smoky flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Kielbasa. In a large pot or Dutch oven, heat over medium heat and cook the sliced kielbasa until browned and slightly crispy. Once browned, remove the sausage from the pot and set it aside.
- Sauté the Vegetables. Using the same pot, add diced onion and cook until softened, about 5 minutes. Then add minced garlic and cook for an additional minute until fragrant.
- Add Vegetables and Broth Ingredients. Add chopped cabbage, sliced carrots, diced potatoes, canned diced tomatoes with juice, bay leaf, and smoked paprika if using, into the pot.
- Simmer the Soup. Pour in the chicken or vegetable broth and stir everything well. Bring the mixture to a boil, then reduce the heat and let the soup simmer gently for 25 to 30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
- Add Kielbasa and Seasonings. Return the browned kielbasa to the pot and season the soup with salt and pepper to taste. Let the soup heat through for a few more minutes to blend the flavors.
- Garnish and Serve. Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- For a smoky flavor, don’t skip the smoked paprika.
- You can substitute kielbasa with other smoked sausages if preferred.
- If you want a thicker soup, mash some of the potatoes before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Vegetarian broth can be used to make this recipe vegetarian-friendly by omitting kielbasa.
