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.

Danielle Centoni
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Cut kielbasa in half lengthwise, then crosswise into 1/4-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.

Nutrition Facts

222 calories; protein 11.9g; carbohydrates 31.5g; dietary fiber 4.8g; sugars 7.4g; fat 6.6g; saturated fat 1.5g; cholesterol 12.7mg; vitamin a iu 5695.1IU; vitamin c 35.6mg; folate 58.4mcg; calcium 77.6mg; iron 1.9mg; magnesium 39.4mg; potassium 846.7mg; sodium 508.6mg.

Reviews (11)

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12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
I made this without the kraut or sour cream and it was delicious and filling. The husband was not so sure about eating cabbage soup but now he says this is a keeper for sure. Read More
Rating: 5 stars
Will definitely make again. To cut down on prep we used bagged Cole Slaw mix and Ore-Ida hash brown potatoes. Read More
Rating: 5 stars
This soup turned out awesome! Would definitely make again. Read More
Rating: 5 stars
Delicious! Loved how much it made, it's been perfect for leftovers. The only adjustments I will make next time are more cabbage and more kielbasa! Just couldn't get enough. Read More
Rating: 4 stars
An awful lot of prep work but soup is good. Will try again but will get pre cut cabbage potatoes and onions. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More