Name: Kielbasa & Cabbage Soup
Prep time: 60 min
Total time: 90 min
Ingredients: 8 ounces kielbasa; 2 tablespoons extra-virgin olive oil; 2 cups chopped onion; 2 cups diced carrot; 0.75 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; 0.25 cup chopped fresh dill; 1.5 teaspoons caraway seeds, toasted and ground; 1.5 teaspoons smoked paprika; 0.75 teaspoon ground pepper; 0.5 teaspoon salt; 2 tablespoons white-wine vinegar; Fresh sauerkrat and/or sour cream for garnish

Kielbasa & Cabbage Soup

4.5

(15)

14 Reviews

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

Updated on October 1, 2018

Prep Time:

1 hr

Additional Time:

30 mins

Total Time:

1 hr 30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Egg Free Gluten-Free Healthy Aging Healthy Immunity Low Added Sugars Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

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
1 ½ teaspoons caraway seeds, toasted and ground
1 ½ teaspoons smoked paprika
¾ teaspoon ground pepper
½ teaspoon salt
2 tablespoons white-wine vinegar
Fresh sauerkrat and/or sour cream for garnish

Directions

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.

Tips

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts (per serving)

222	Calories
7g	Fat
32g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/2 cup
Calories 222
% Daily Value *
Total Carbohydrate 32g	11%
Dietary Fiber 5g	17%
Total Sugars 7g
Protein 12g	24%
Total Fat 7g	8%
Saturated Fat 2g	8%
Cholesterol 13mg	4%
Vitamin A 5695IU	114%
Vitamin C 36mg	40%
Folate 58mcg	15%
Sodium 509mg	22%
Calcium 78mg	6%
Iron 2mg	11%
Magnesium 39mg	9%
Potassium 847mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.