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Kielbasa & Cabbage Soup
Kielbasa & Cabbage Soup
8 Reviews
From: EatingWell Magazine, Soup Cookbook
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
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Prep
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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 cup
- 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: 2 vegetable, 1 starch, ½ fat, ½ lean protein
Reviews 8
October 22, 2018
By: Michael
Made this for some friends whose wife is Polish and they loved it. He had recently had heart surgery and is on a low saturated fat diet and couldn't believe this full flavor of this soup. I have made it twice and we love it. The only thing I changed was I added an additional tablespoon of white wine vinegar.
October 16, 2018
By: jpeterson610
My family loves this soup. Like some others say, I did not toast the caraway seeds and the flavor still came through. I left out the salt because it didn’t seem to need it. No one picked up the salt shaker. Yummy!!! Just great flavors.
February 05, 2018
By: mrscrazyed
Made quite a few small changes because of what I had on hand and because have a tendency to be lazy. Chopped all the veggies in a food processor, used dried dill, did not toast or grind the caraway, and did not use either the sauerkraut or sour cream. Of all those changes, the only one I regretted was not using sauerkraut. That would put this soup over the top, albeit still only a four-star dish. Takes a lot of work and a lot of time, but it's great, simple peasant food.
January 24, 2018
By: kimberlypastewski
I made this for the first time today and I will definitely make it again! My husband said to keep this one in the rotation!! We did not add the kraut or sour cream, it is delicious just the way it is!! I used the uncured kielbasa and since the piece I bought was 13 ounces, I used the whole piece. I also used apple cider vinegar instead of white white vinegar because it's what I had on hand.
October 14, 2017
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
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.
