ADVERTISEMENT
Kielbasa & Cabbage Soup
Kielbasa & Cabbage Soup
3 Reviews
From: EatingWell Magazine, January/February 2017
This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.
- By: Danielle Centoni EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 8 ounces kielbasa
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onion
- 2 cups diced carrot
- ¾ cup diced celery
- 2 large cloves garlic, minced
- 8 cups quartered and thinly sliced cabbage (about 1 pound)
- 8 cups low-sodium chicken broth
- 4 cups diced peeled russet potatoes
- ¼ cup chopped fresh dill
- 1½ teaspoons caraway seeds, toasted and ground
- 1½ teaspoons smoked paprika
- ¾ teaspoon ground pepper
- ½ teaspoon salt
- 2 tablespoons white-wine vinegar
- Fresh sauerkrat and/or sour cream for garnish
Preparation
-
Prep
-
Ready In
- Cut kielbasa in half lengthwise, then crosswise into ¼-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.
- Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.
- To make ahead: Refrigerate for up to 4 days.
- Serving size: about 1½ cups each
- Per serving: 222 calories; 7 g fat(2 g sat); 5 g fiber; 31 g carbohydrates; 12 g protein; 58 mcg folate; 13 mg cholesterol; 7 g sugars; 0 g added sugars; 5,695 IU vitamin A; 36 mg vitamin C; 78 mg calcium; 2 mg iron; 509 mg sodium; 847 mg potassium
- Nutrition Bonus: Vitamin A (114% daily value), Vitamin C (60% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 starch, 2 vegetable, ½ lean meat, ½ fat
Reviews 3
March 05, 2017
By: barb
no potatoes for me in this soup. diabetic do not need potatoes. used turkey kielbasa and more carrots and celery and cabbage garlic and onions.
February 05, 2017
By: Delores
An awful lot of prep work but soup is good. Will try again but will get pre cut cabbage, potatoes, and onions.
January 18, 2017
By: Tomboy
Will definitely make again. To cut down on prep we used bagged Cole Slaw mix, and Ore-Ida hash brown potatoes.
