Description
This creamy cabbage and kielbasa soup is a hearty and comforting dish perfect for cooler days. It features tender cabbage, smoky kielbasa, and a rich creamy broth infused with aromatic herbs and spices. Easy to prepare in one pot, this soup delivers layers of flavor with every spoonful and makes excellent leftovers as the flavors meld beautifully overnight.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 large carrots, diced
- 2 large ribs celery, diced
- 2 cloves garlic, minced
- 1 large head green cabbage, roughly chopped
Meat and Dairy
- 14 ounces quality smoked kielbasa sausage, sliced in 1/8 inch thick rounds
- 3 tablespoons unsalted butter
- 1 cup heavy cream
Seasonings and Other Ingredients
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon crushed caraway seeds
- 4 tablespoons all-purpose flour
- 1 bay leaf
- 4 cups quality chicken broth
- 1 tablespoon chicken bouillon base (e.g., Better Than Bouillon or two bouillon cubes)
- Chopped parsley, for garnish
Instructions
- Sauté Aromatics: Melt the butter in a heavy stock pot or Dutch oven over medium heat. Add the chopped onions and cook until they become soft and translucent, about 5-7 minutes. This builds the base flavor for the soup.
- Add Carrots and Celery: Add the diced carrots and celery to the pot. Cook and stir occasionally for 5 minutes to slightly soften them while blending their flavors with the onions.
- Incorporate Garlic and Cabbage: Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the roughly chopped cabbage and cook, stirring, until it is slightly softened, about 5 minutes.
- Add Kielbasa and Seasonings: Mix in the sliced smoked kielbasa sausage along with dried thyme, salt, black pepper, and crushed caraway seeds. Stir well to combine.
- Cook the Flour: Sprinkle the flour over the mixture and cook for 2 minutes, stirring often. This helps thicken the soup later.
- Add Broth and Simmer: Stir in the chicken broth, chicken bouillon base, and add the bay leaf. Bring the soup to a boil, then reduce the heat to medium. Cover and let it simmer gently for 30 minutes to meld all the flavors.
- Finish with Cream: Remove the lid and stir in the heavy cream. Heat the soup through gently, making sure not to boil to prevent curdling. Adjust salt and pepper to taste. Discard the bay leaf before serving.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Enjoy warm. This soup tastes even better the next day as the flavors deepen.
Notes
- You can use smoked sausage varieties other than kielbasa, such as Andouille or Polish sausage, to change the flavor profile.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, but expect a less rich texture.
- To make this soup gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.
- Prepare the soup a day ahead to allow flavors to develop further—reheat gently on the stove before serving.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.
