Polish Sausage and Cabbage Soup
Warm up with a hearty and comforting bowl of Polish Sausage and Cabbage Soup, a classic dish brimming with robust flavors and wholesome ingredients. This old-world favorite combines smoky slices of Polish sausage (kielbasa) with tender green cabbage, earthy russet potatoes, sweet carrots, and aromatic garlic and onions, all simmered to perfection in a savory broth. Infused with bay leaves and finished with a sprinkle of fresh dill, this one-pot meal is both satisfying and easy to make, taking just about an hour from start to finish. Perfect for chilly evenings, this nutrient-packed soup is a delicious way to enjoy simple, rustic ingredients. Serve it with crusty bread for a truly irresistible and soul-warming experience. Keywords: Polish sausage soup, cabbage and kielbasa recipe, hearty winter soup, comforting cabbage soup.
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Recipe Information
Ingredients
- 1 pound Polish sausage (kielbasa)
- 1 medium head Green cabbage
- 3 large Russet potatoes
- 3 medium Carrots
- 1 large Onion
- 3 cloves Garlic cloves
- 8 cups Chicken or vegetable broth
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 leaves Bay leaves
- 2 tablespoons Fresh dill (optional, for garnish)
Instructions
Slice the Polish sausage into 1/4-inch rounds. Set aside.
Quarter the cabbage, remove the core, and chop into bite-sized pieces.
Peel and dice the potatoes into 1-inch cubes.
Peel the carrots and slice them into thin rounds.
Dice the onion into small pieces and mince the garlic cloves.
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the sliced sausage to the pot and cook for 4-5 minutes until browned on both sides. Remove with a slotted spoon and set aside.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent and starting to soften.
Add the chopped cabbage, potatoes, carrots, salt, and black pepper to the pot. Stir to combine the vegetables with the onions and garlic.
Pour in the chicken or vegetable broth and add the bay leaves. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, or until the vegetables are tender.
Return the browned sausage to the pot and stir. Simmer for an additional 10 minutes to allow the flavors to meld.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving, and garnish with fresh dill if desired.
Serve hot with crusty bread or rolls for a complete meal.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 13202 mg | 574% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 49.5 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 7900 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
