Kielbasa & Cabbage Soup

Kielbasa & Cabbage Soup

4 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • 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 4

October 14, 2017
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By: yum
I used freshbwhole kielbasa and boiled for about 5 minutes and scooped off the fat. Left them in the bottom of the large pot... did not cut them... left them whole. I used apple cider vinegar to replace acid that would have been kraut. Using cabbage made for a crunchier experience.... and better leftovers. So, after adding the chicken broth, carrots, celery seed instead of celery, bigger chunks of vedalia onions, and onion powder, garlic powder, roasted dried garlic slices, and cooking on medium for an hour... little spoon of sugar and dill weed spice.... the results were sweet, meaty and abundantly tasty.
March 05, 2017
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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
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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
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By: Tomboy
Will definitely make again. To cut down on prep we used bagged Cole Slaw mix, and Ore-Ida hash brown potatoes.
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