Kielbasa & Cabbage Soup

Eating Well recipe
Kielbasa & Cabbage Soup
Kielbasa & Cabbage Soup

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

Ingredients

  • 8

    ounces kielbasa2 tablespoons extra-virgin olive oil

  • 2

    cups chopped onion

  • 2

    cups diced carrot

  • 3/4

    cup diced celery

  • 2

    large cloves garlic, minced

  • 8

    cups quartered and thinly sliced cabbage (about 1 pound)

  • 8

    cups low-sodium chicken broth

  • 4

    cups diced peeled russet potatoes

  • 1/4

    cup chopped fresh dill

  • 1 1/2

    teaspoons caraway seeds, toasted and ground

  • 1 1/2

    teaspoons smoked paprika

  • 3/4

    teaspoon ground pepper

  • 1/2

    teaspoon salt

  • 2

    tablespoons white-wine vinegar

  • Fresh sauerkrat and/or sour cream for garnish

Directions

Cut kielbasa in half lengthwise, then crosswise into ¼-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon. Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes. Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.

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