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Kielbasa & Cabbage Soup

  • 1 h
  • 1 h 30 m
Danielle Centoni
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019