Save When the temperature drops, nothing warms the soul quite like a steaming bowl of Sausage, Potato and Cabbage Soup. This European-inspired main dish is a harmonious blend of savory smoked kielbasa, tender cabbage, and creamy diced potatoes simmered in a rich, aromatic broth. It is a hearty, comforting meal that is remarkably easy to prepare, making it a favorite for busy weeknights and chilly days alike.
Save This soup is a celebration of simple ingredients working together. The smoky paprika and dried thyme infuse the broth with depth, while the vegetables soften into a medley of textures. Whether you are cooking for a family of six or preparing a batch for the week, this recipe delivers consistent, rustic flavor in every spoonful.
Ingredients
- Meats: 400 g (14 oz) smoked sausage or kielbasa, sliced into rounds
- Vegetables: 3 medium potatoes (peeled and diced), 1 small head green cabbage (cored and chopped), 1 large onion (chopped), 2 carrots (sliced), 2 celery stalks (sliced), 3 garlic cloves (minced)
- Liquids & Broth: 1.5 liters (6 cups) chicken or vegetable broth, 1 tablespoon olive oil
- Spices & Seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 bay leaf
- Optional Garnish: 2 tablespoons fresh parsley (chopped), sour cream, or crusty bread for serving
Instructions
- Step 1
- Heat the olive oil in a large soup pot over medium heat. Add the sausage slices and cook until lightly browned, about 4 minutes. Remove sausage with a slotted spoon and set aside.
- Step 2
- In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened.
- Step 3
- Stir in the garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Step 4
- Add the potatoes, cabbage, and browned sausage back to the pot. Pour in the broth and add the bay leaf, salt, and pepper.
- Step 5
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until potatoes and cabbage are tender.
- Step 6
- Remove the bay leaf. Adjust seasoning to taste.
- Step 7
- Ladle the soup into bowls, garnish with chopped parsley, and serve hot with sour cream or crusty bread, if desired.
Zusatztipps für die Zubereitung
For the best results, use a large soup pot to allow the cabbage enough room to wilt down. Browning the sausage first is key—it leaves behind flavorful drippings that enhance the sautéed vegetables. Ensure the potatoes are cut into uniform pieces so they cook evenly with the cabbage.
Varianten und Anpassungen
You can easily tailor this recipe to your preferences. For a spicy kick, use spicy sausage or add a pinch of chili flakes. If you prefer a different flavor profile, substitute regular potatoes with sweet potatoes. This recipe is gluten-free if the sausage used is labeled gluten-free; always check ingredient labels for potential allergens like celery or gluten.
Serviervorschläge
Ladle the hot soup into rustic mugs or bowls for a cozy dinner. A dollop of sour cream adds a delightful creaminess that balances the smoky paprika. Serve it alongside a slice of warm, crusty bread to soak up every last drop of the flavorful broth.
Save With 310 calories and 14g of protein per serving, this Sausage, Potato and Cabbage Soup is a balanced and satisfying meal. It is a testament to the beauty of simple European home cooking, providing comfort and warmth in every bite. Enjoy your homemade soup!
Recipe Guide
- → Can I use a different type of sausage?
Yes, you can substitute kielbasa with Italian sausage, chorizo, or any smoked sausage you prefer. Spicy varieties will add extra heat to the soup.
- → How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even more delicious when reheated.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for cabbage?
You can use kale, spinach, or chard instead of cabbage. Add leafy greens during the last 5-10 minutes of cooking to prevent overcooking.
- → How can I make this soup thicker?
Mash some of the cooked potatoes against the side of the pot to release their starch, which will naturally thicken the broth. Alternatively, simmer uncovered for an additional 10 minutes to reduce the liquid.
- → Is this soup gluten-free?
It can be gluten-free if you use sausage that's labeled gluten-free and ensure your broth doesn't contain gluten. Always check ingredient labels to confirm.