Pin to Board The kitchen window was fogged up from the steam, and I could barely see the snow piling up outside. I had a half head of cabbage wilting in the crisper, a link of kielbasa I'd grabbed on sale, and no plan for dinner. Sometimes the best meals come from those moments when you just start chopping and trust your instincts. This soup turned into one of those accidental wins that I now make on purpose every winter.
I made this for my neighbor after she had surgery, and she called me two days later asking for the recipe. She said it reminded her of something her grandmother used to make in Poland, even though I'd never followed any traditional recipe. That's the beauty of this soup: it feels like it belongs to everyone's memory, even if you're tasting it for the first time.
Ingredients
- Smoked sausage or kielbasa (400 g): The smoky, savory backbone of the soup that gives every bite depth and richness without needing a long simmer.
- Potatoes (3 medium, diced): They break down just enough to thicken the broth naturally and make the soup feel hearty and filling.
- Green cabbage (1 small head, chopped): It wilts into tender, sweet ribbons that soak up all the flavors in the pot.
- Onion (1 large, chopped): The sweet base that builds the flavor foundation before anything else goes in.
- Carrots (2, sliced): They add a touch of natural sweetness and a pop of color that makes the soup look as good as it tastes.
- Celery (2 stalks, sliced): Adds a subtle earthiness and aromatic backbone that you'd miss if it wasn't there.
- Garlic (3 cloves, minced): The moment it hits the hot pot, your whole kitchen smells like comfort.
- Chicken or vegetable broth (1.5 liters): The liquid that ties everything together and turns this into a real soup, not just a sausage and veggie sauté.
- Olive oil (1 tablespoon): Just enough to get the sausage browning and the aromatics softening without any heaviness.
- Smoked paprika (1 teaspoon): This is the secret ingredient that deepens the smoky vibe and makes people wonder what you did differently.
- Dried thyme (1/2 teaspoon): A whisper of herb that makes the soup taste like you simmered it all day.
- Bay leaf (1): Toss it in and forget about it until the end, but it quietly does so much work in the background.
- Salt and black pepper: Adjust these at the end once everything has cooked down and the flavors have concentrated.
- Fresh parsley (optional, for garnish): A handful of brightness right before serving makes the bowl feel fresh and finished.
- Sour cream or crusty bread (optional, for serving): A dollop or a hunk of bread turns this into a full meal experience.
Instructions
- Brown the sausage:
- Heat the olive oil in a large pot over medium heat, then add the sliced sausage and let it sizzle until the edges turn golden and crispy, about 4 minutes. Pull the sausage out with a slotted spoon and set it aside, leaving behind all that flavorful fat.
- Sauté the aromatics:
- Toss the onion, carrots, and celery into the same pot and stir them around in the sausage drippings until they start to soften and smell sweet, about 5 minutes. Add the garlic, smoked paprika, and thyme, stirring constantly for a minute until the spices bloom and the kitchen smells incredible.
- Build the soup base:
- Add the diced potatoes, chopped cabbage, and browned sausage back into the pot, then pour in the broth and drop in the bay leaf, salt, and pepper. Stir everything together so the cabbage starts to wilt down into the liquid.
- Simmer until tender:
- Bring the pot to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the potatoes are fork tender and the cabbage is meltingly soft. Fish out the bay leaf before serving.
- Taste and serve:
- Adjust the salt and pepper to your liking, then ladle the soup into bowls and top with a sprinkle of fresh parsley. Serve it hot with a dollop of sour cream or a thick slice of crusty bread on the side.
Pin to Board One night I served this to a friend who swore she hated cabbage. She had three bowls and asked if I'd made it with something else because she couldn't taste any cabbage. I never told her the truth. Sometimes the best way to change someone's mind is to let the food do the talking.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days in an airtight container, and honestly it tastes even better the next day once all the flavors have had time to marry. When you reheat it, do it gently on the stove over medium low heat, stirring occasionally, and add a splash of broth or water if it has thickened up too much. I've also frozen individual portions in freezer safe containers for up to three months, and they thaw perfectly for an easy weeknight dinner.
Ways to Make It Your Own
If you want a little heat, swap in spicy sausage or toss in a pinch of red pepper flakes when you add the garlic. I've also made this with sweet potatoes instead of regular ones, and the slight sweetness plays really nicely against the smoky sausage. For a creamier version, stir in a splash of heavy cream or a few spoonfuls of cream cheese at the end, just before serving.
Serving Suggestions
This soup is filling enough to be the whole meal, but I love pairing it with a simple green salad dressed with lemon and olive oil to cut through the richness. A thick slice of toasted sourdough or rye bread is perfect for dunking, and if you're feeling indulgent, a dollop of sour cream on top adds a tangy creaminess that ties everything together.
- Serve it in wide, shallow bowls so you can really see all the colorful vegetables.
- Top with extra black pepper and a drizzle of good olive oil for a finishing touch.
- Pair it with a crisp white wine or a light beer if you are serving it for guests.
Pin to Board This is the kind of soup that fills your house with the smell of home and makes everyone wander into the kitchen asking when dinner will be ready. I hope it becomes one of your cold weather favorites, too.
Common Questions
- → Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer. Kielbasa, andouille, or Italian sausage all work well. For a spicier version, try chorizo or spicy sausage. Just ensure it's fully cooked or brown it properly in the first step.
- → How do I store leftover soup?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight. You can also freeze it for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
- → Can I make this soup vegetarian?
Absolutely. Replace the sausage with plant-based sausage or add white beans and mushrooms for heartiness. Use vegetable broth instead of chicken broth. You may want to add extra smoked paprika or liquid smoke to replicate the smoky flavor.
- → What type of cabbage works best?
Green cabbage is traditional and holds up well during simmering. Savoy cabbage offers a more delicate texture, while napa cabbage cooks faster and has a milder flavor. Avoid red cabbage as it will discolor the broth.
- → Can I add other vegetables to this soup?
Yes, this soup is very versatile. Kale, spinach, or collard greens work wonderfully. Parsnips, turnips, or bell peppers are also great additions. Add heartier vegetables with the potatoes and leafy greens during the last 5 minutes of cooking.
- → How can I make the soup thicker?
Mash some of the cooked potatoes against the side of the pot to release their starch, which naturally thickens the broth. Alternatively, make a slurry with 2 tablespoons cornstarch and water, or add a roux made from butter and flour.