Name: Kielbasa and Cabbage Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Eastern European
Ingredients: 1 tablespoon olive oil; 1 lb kielbasa sausage, sliced into rounds; 1 medium onion, chopped; 2 garlic cloves, minced; 4 cups green cabbage, chopped; 2 medium carrots, sliced; 2 medium potatoes, diced; 6 cups chicken broth; 1 teaspoon dried thyme; ½ teaspoon smoked paprika; 1 bay leaf; Salt and pepper, to taste; 2 tablespoons chopped fresh parsley (optional)

Description

A hearty and flavorful Kielbasa and Cabbage Soup featuring smoky sausage, tender vegetables, and aromatic herbs simmered together to create a comforting Eastern European classic perfect for chilly evenings.

Ingredients

Scale

Sausage and Oil

1 tablespoon olive oil
1 lb kielbasa sausage, sliced into rounds

Vegetables

1 medium onion, chopped
2 garlic cloves, minced
4 cups green cabbage, chopped
2 medium carrots, sliced
2 medium potatoes, diced

Broth and Seasonings

6 cups chicken broth
1 teaspoon dried thyme
½ teaspoon smoked paprika
1 bay leaf
Salt and pepper, to taste

Garnish

2 tablespoons chopped fresh parsley (optional)

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Instructions

Brown the Kielbasa: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook until browned, approximately 5 minutes. Use a slotted spoon to remove kielbasa and set aside.
Sauté Aromatics and Vegetables: In the same pot, add chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds. Add chopped cabbage, sliced carrots, and diced potatoes, then cook for 5 minutes while stirring occasionally to combine flavors.
Add Broth and Seasonings: Pour in the chicken broth. Add dried thyme, smoked paprika, bay leaf, salt, and pepper. Return the browned kielbasa to the pot to reintroduce its smoky flavor to the soup.
Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cover the pot and cook for 20 to 25 minutes, or until the vegetables are tender and cooked through. Remove the bay leaf before serving.
Garnish and Serve: Optionally, sprinkle the chopped fresh parsley over the soup for a fresh, herby finish. Serve hot alongside crusty bread for a complete meal.

Notes

This soup improves in flavor the next day as the ingredients meld together.
For a lighter version, substitute turkey kielbasa instead of traditional pork kielbasa.
For a tangy twist, add a dash of vinegar or mustard just before serving.