If you’re on the hunt for a comforting, hearty meal that feels like a cozy hug in a bowl, you’re going to adore this Kielbasa and Cabbage Soup Recipe. I’ve made this soup countless times, and every time it turns out rich, flavorful, and satisfying. It’s perfect for chilly evenings or anytime you crave something warm and nourishing. Stick around—I’ll share all my tips so you can make this fan-freaking-tastic soup right in your own kitchen.
Why You’ll Love This Recipe
- Flavor-packed comfort: The smoky kielbasa pairs beautifully with tender cabbage and potatoes for a soup that’s deeply satisfying.
- Simple and accessible: Uses everyday ingredients that you might already have in your fridge or pantry.
- Quick to make: Ready in about 40 minutes, making it perfect for a weeknight meal.
- Family-friendly: My family goes crazy for this hearty soup, and I bet yours will too!
Ingredients You’ll Need
This Kielbasa and Cabbage Soup Recipe
- Avocado Oil: I love this oil for its high smoke point and neutral flavor, perfect for browning the sausage without burning.
- Kielbasa Sausage: Choose your favorite smoked kielbasa. The smoky, garlicky notes make a huge flavor impact here.
- Yellow Onion: Adds sweetness and depth; dicing it fine helps it melt beautifully into the soup.
- Ghee (or Butter): Gives a lovely richness when sautéing the cabbage and onion — ghee adds a subtle nutty taste.
- Green Cabbage: Look for fresh, firm leaves for that perfect tender crunch after cooking.
- Garlic: Fresh minced garlic amps up the savory notes—never skip it.
- Yukon Gold Potatoes: These hold their shape well and add a creamy texture when cooked.
- Carrots: Peeled and sliced for a sweet contrast and a pop of color.
- Salt & Pepper: Essential simple seasonings that bring out all the natural flavors.
- Dried Dill: A little herbaceous twist that complements the cabbage and sausage.
- Paprika: Adds subtle smokiness and a hint of warmth—not too spicy, just right!
- Chicken Broth: The base of the soup that carries all the flavors together—homemade or store-bought both work fine.
- Fresh Dill (optional): Garnishing with fresh dill brightens each spoonful and adds a fresh, herbal kick.
Variations
I love how versatile this Kielbasa and Cabbage Soup Recipe is. Over the years, I’ve mixed it up in different ways depending on what’s in my fridge or what mood we’re in. Don’t hesitate to tweak it to match your tastes!
- Vegetable swap: I sometimes add kale or spinach for a different leafy texture—just toss it in near the end so it doesn’t get mushy.
- Spice it up: If you like a little heat, adding a pinch of crushed red pepper flakes gave the soup a lovely warming kick that everyone enjoyed.
- Low-carb version: Skip the potatoes and add extra cabbage or some diced turnips—they soak up the broth nicely.
- Using different sausage: Tried withouille sausage once, and it brought a smoky southern twist that was fantastic.
How to Make Kielbasa and Cabbage Soup Recipe
Step 1: Brown the Kielbasa to Build Flavor
Heat your avocado oil in a heavy soup pot or Dutch oven over medium heat—make sure the pan is hot before adding the sliced kielbasa. Let the sausage brown evenly, turning pieces occasionally so you get that lovely caramelized crust. This step isn’t just about color; it locks in flavor and releases those tasty browned bits into the pot. Once browned, remove the kielbasa and discard any excess fat, so your soup doesn’t get greasy.
Step 2: Sauté the Onions, Cabbage & Veggies
Melt the ghee in your pot, then add the diced onion and shredded cabbage. Sauté for about 4-5 minutes until the onion softens and the cabbage begins to wilt—this helps unlock their sweetness. Next, stir in the minced garlic, cubed potatoes, and sliced carrots along with salt, pepper, paprika, and dried dill. Give everything a good mix and sauté another 2-3 minutes. This light sautéing sharpens and blends the flavors nicely before the broth goes in.
Step 3: Simmer to Tender Deliciousness
Return the browned kielbasa to the pot, then pour in your chicken broth. Bring the mixture to a boil, then gently reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, or until those potatoes are fork-tender and the flavors have married beautifully. At this point, your kitchen is going to smell incredible—trust me, I’ve caught my family hovering nearby every single time.
Step 4: Serve and Enjoy!
Ladle the hot soup into bowls and, if you’re feeling fancy, sprinkle some fresh dill on top for a burst of color and freshness. This final touch adds an herbal brightness that contrasts so well with the smoky sausage and buttery cabbage. Grab some crusty bread, and you’re all set for a comforting meal that feels like a big warm hug.
Pro Tips for Making Kielbasa and Cabbage Soup Recipe
- Don’t rush browning: Taking time to brown the kielbasa sets the flavor foundation for the whole soup.
- Cut veggies evenly: Slicing potatoes and carrots uniformly ensures they cook at the same pace, preventing mushy or underdone chunks.
- Use fresh broth when possible: Fresh or homemade broth adds depth you just can’t beat compared to water or bouillon.
- Add herbs last: Fresh dill shines best when added right before serving, so keep it as a garnish.
How to Serve Kielbasa and Cabbage Soup Recipe
Garnishes
I always add freshly chopped dill on top—it brings such a lovely brightness that balances the richness. Sometimes I also sprinkle a little extra paprika or cracked black pepper for a tiny heat boost. And if you like a touch of creaminess, a dollop of sour cream on the side is fantastic too.
Side Dishes
This soup is filling on its own, but if I want to make a meal of it, I pair it with some warm, crusty bread—think rustic sourdough or a soft pretzel roll. Occasionally, I add a simple side salad with a light vinaigrette to cut through the richness and add fresh crunch.
Creative Ways to Present
Once, for a casual family gathering, I served this soup in hollowed-out bread bowls—it was a hit! It’s a fun way to present it during colder months and doubles as an edible bowl. Another time, I topped the soup with shredded cheddar cheese and a sprinkle of scallions for an extra layer of comfort.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool to room temperature and then transfer it to airtight containers. It stores well in the fridge for up to 4 days. Just give it a stir before reheating since the ingredients tend to settle—and you’ll still get that comforting warmth I love.
Freezing
This soup freezes wonderfully. I portion it into freezer-safe containers and keep it for up to 3 months. When ready to eat, I thaw it overnight in the fridge. The texture of the potatoes softens a bit after freezing but the flavors stay rich and delicious.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally so nothing sticks or burns. Adding a splash of broth or water can help loosen it up if it thickens too much. I avoid microwaving in small increments because the soup heats unevenly—stovetop gives me creamier, better results.
FAQs
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Can I use a different type of sausage in this Kielbasa and Cabbage Soup Recipe?
Absolutely! While traditional kielbasa brings a smoky garlicky flavor, you can substitute with andouille, smoked bratwurst, or any sausage you prefer. Just keep in mind that some sausages might be spicier or milder, so adjust your seasonings accordingly.
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Is it possible to make this soup vegetarian?
Yes! To make a vegetarian version, simply skip the kielbasa and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or beans for protein and heartiness.
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How do I prevent the cabbage from getting mushy?
To keep your cabbage tender but not mushy, sauté it briefly at the start and then simmer just until potatoes are tender—about 15-20 minutes. Avoid overcooking during the simmer to maintain a pleasant texture.
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Can I make this soup in a slow cooker?
Yes! Brown the kielbasa and sauté the onions and cabbage first for best flavor, then transfer everything to a slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
Final Thoughts
This Kielbasa and Cabbage Soup Recipe has become one of my go-to meals whenever I need something quick, hearty, and bursting with flavor. It’s the kind of dish that feels like home, no matter where you are. I hope you enjoy making and sharing this soup as much as my family and I do. Trust me, once you try it, it’ll be a recipe you come back to time and again!
Print
Kielbasa and Cabbage Soup Recipe
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-inspired
Description
This hearty Kielbasa and Cabbage Soup combines smoky kielbasa sausage with tender Yukon Gold potatoes, sautéed cabbage, and carrots in a flavorful chicken broth. Enhanced with garlic, paprika, and dill, this comforting soup is perfect for family meals and offers a delicious balance of protein, vegetables, and spices.
Ingredients
Meat and Oil
- 1 tsp Avocado Oil
- 1 lb Kielbasa Sausage (sliced into rounds)
- 1 Tbls Ghee (or butter)
Vegetables and Aromatics
- 1 Yellow Onion (diced)
- 4 cups Green Cabbage (sliced or shredded)
- 3 cloves Garlic (minced)
- 2-3 lbs Yukon Gold Potatoes (cubed)
- 4 Carrots (peeled & sliced into rounds)
Seasonings and Broth
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dried Dill
- 1/2 tsp Paprika
- 5 cups Chicken Broth
- Fresh Dill (optional topping)
Instructions
- Brown the Kielbasa: Heat the avocado oil in a dutch oven or large soup pot over medium heat. Add the sliced kielbasa and cook until evenly browned on both sides, about 5-7 minutes. Once browned, remove the kielbasa from the pan and discard any excess fat left behind.
- Sauté Vegetables: In the same pot, melt the ghee or butter over medium heat. Add the diced onion and sliced cabbage, sautéing for 4-5 minutes until they begin to soften and become fragrant.
- Add Remaining Vegetables and Seasonings: Stir in the minced garlic, cubed Yukon Gold potatoes, sliced carrots, salt, pepper, dried dill, and paprika. Continue to sauté everything together for another 2-3 minutes to combine the flavors.
- Combine Kielbasa and Broth: Return the browned kielbasa to the pot and pour in the chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork tender and all vegetables are cooked through.
- Serve: Ladle the soup into bowls and garnish with fresh or additional dried dill if desired. Enjoy warm for a comforting meal.
Notes
- Smoky sausage, tender potatoes, and buttery cabbage create a flavorful, hearty soup perfect for family dinners.
- This soup is easily adaptable by swapping out vegetables or adding extra herbs to taste.
- Using ghee adds a rich, buttery flavor, but butter or oil alternatives work well too.
- For a lighter version, use turkey kielbasa and reduce the amount of added fat.
- Leftovers store well in the refrigerator for up to 3 days and flavors deepen overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 442 kcal
- Sugar: 6 g
- Sodium: 1823 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 63 mg
