Welcome to the definition of rustic comfort. This soup is a masterclass in texture, balancing the smoky richness of seared kielbasa with the silky tenderness of slow-simmered cabbage. It is a broth-forward masterpiece that relies on simple, humble ingredients to create a flavor profile that is deeply savory, slightly sweet, and incredibly warming.
The Pantry & Stats 🛒
⏱️ Prep Time: 15 mins | 🔥 Cook Time: 40 mins | 🥣 Servings: 6
1 lb Smoked Sausage or Kielbasa, sliced into coins
1 large head Green Cabbage, roughly chopped into chunks
3 large Carrots, sliced into rounds
2 stalks Celery, diced
1 lb Red Potatoes, unpeeled and cubed
1 medium Yellow Onion, diced
3 cloves Garlic, minced
6 cups Chicken or Vegetable Broth
1 tbsp Olive Oil
1 tsp Dried Thyme (or Italian Seasoning)
Salt and Cracked Black Pepper to taste
The Method
🔪 Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage coins in a single layer. Sear them until they are deeply browned and caramelized on both sides. This step is crucial for releasing that signature smoky fat that will flavor the entire broth. Remove the sausage and set aside, leaving the rendered fat in the pot.
🥘 Lower the heat to medium. Toss the onions, carrots, and celery into the hot sausage fat. Sauté for about 5-7 minutes until the onions are translucent and the vegetables begin to soften. Chef's Tip: If the pot looks dry, add a splash of broth to deglaze the brown bits (fond) from the bottom—that is pure flavor. Stir in the minced garlic and thyme, cooking for just 30 seconds until fragrant.
🥔 Add the chopped cabbage and cubed red potatoes to the pot. Pour in the chicken broth, ensuring the vegetables are mostly submerged. Return the cooked sausage to the pot. Bring the mixture to a rolling boil, then immediately reduce the heat to a gentle simmer.
🌿 Cover partially and let it simmer for 20-25 minutes. You are looking for the potatoes to be fork-tender and the cabbage to become soft and sweet, melting into the broth. Taste the soup and season generously with salt and pepper. Serve immediately, perhaps with a slice of crusty rustic bread to soak up the liquid gold.
Common Questions
Can I freeze this soup? ❄️ Absolutely. The cabbage and sausage hold up beautifully. However, the potatoes may soften slightly upon reheating, adding a thicker texture to the broth.
What kind of sausage works best? 🥓 A high-quality Polish Kielbasa is traditional and offers the best snap. for a spicy kick, substitute with Andouille; for a lighter version, use Turkey Kielbasa.
Can I make this low-carb? ea Simply omit the potatoes and double the cabbage or add cauliflower florets during the last 10 minutes of cooking.
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