Polish Kielbasa and Cabbage Soup
This hearty Polish soup features smoky kielbasa, tender cabbage, and potatoes simmered in savory vegetable broth for a rich, comforting meal prepared in under an hour.
8 Servings
Ingredients
- ½ pound Polish kielbasa sliced into ½-inch rounds
- 1 medium onion finely chopped
- ¼ medium green cabbage shredded
- 1 to 2 garlic cloves minced
- 6 cups vegetable stock or broth
- 2 to 3 medium potatoes peeled and cubed
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
Instructions
Cook the kielbasa:
- Place a skillet over medium heat. Add the sliced kielbasa and cook for approximately 5 minutes, or until the sausage is lightly browned. Remove from heat and set aside.
Sauté the vegetables:
- In a large Dutch oven or soup pot over medium heat, add a small amount of oil (if desired) and sauté the chopped onion and shredded cabbage. Cook for approximately 10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
Add garlic:
- Incorporate the minced garlic into the sautéed vegetables. Stir and cook for an additional 1 to 2 minutes, allowing the garlic to become fragrant without burning.
Build the soup:
- Add the vegetable stock, cubed potatoes, and browned kielbasa to the pot. Stir well to combine all ingredients.
Simmer:
- Bring the mixture to a boil. Once boiling, reduce the heat to low and allow the soup to simmer, uncovered, for 20 to 30 minutes or until the potatoes are tender and the flavors have melded together.
Season and serve:
- Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, optionally with crusty bread or your choice of garnish.
Notes
To ensure the recipe is gluten-free, use a certified gluten-free kielbasa and vegetable broth. Some commercially available sausages and stocks may contain wheat-derived additives, so be sure to read labels carefully. No other modifications are necessary.