Description
A hearty and flavorful Kielbasa and Cabbage Soup recipe that is perfect for a comforting meal on a cold day. This soup is packed with smoked kielbasa, vegetables, and savory seasonings for a delicious Eastern European-inspired dish.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 14 ounces kielbasa, sliced into rounds
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cups green cabbage, chopped
- 1 (14.5-ounce) can diced tomatoes, with juice
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Kielbasa: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add kielbasa slices and cook for 4–5 minutes until browned. Remove and set aside.
- Saute Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened. Add cabbage and cook for 2–3 minutes until slightly wilted.
- Add Remaining Ingredients: Stir in diced tomatoes, chicken broth, smoked paprika, thyme, bay leaf, and browned kielbasa. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 25–30 minutes until vegetables are tender. Remove bay leaf, season with salt and pepper.
- Serve: Ladle into bowls, garnish with parsley if desired, and serve hot.
Notes
- This soup can be made ahead and tastes even better the next day.
- Add potatoes for extra heartiness or use turkey kielbasa for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
