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Old Fashioned Potato Cabbage and Kielbasa Soup - Overhead in white Dutch oven with ladle scooping out soup.
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4.62 from 34 votes

Old-Fashioned Potato Cabbage and Kielbasa Soup

Old-Fashioned Potato Cabbage and Kielbasa Soup is the perfect hearty meal for a winter night! With lots of vegetables, potatoes and kielbasa in a spicy, tomatoey broth, it's sure to warm you down to your toes!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soups and Stews
Cuisine: Polish
Diet: Diabetic, Gluten Free
Servings: 10
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 3 tablespoons canola oil
  • 1 large onion finely chopped
  • 3 large carrots halved lengthwise and sliced
  • 3 stalks celery chopped
  • 6 cloves garlic chopped
  • 1/2 medium head of cabbage sliced
  • 2 packages (14-ounces each) kielbasa (pork, beef or turkey), halved lengthwise and sliced
  • 8 cups chicken broth
  • 1 can (15-ounce) beef broth
  • 1 can (28-ounce) crushed tomatoes plus 1/2 cup water to rinse out the can
  • 1 pound small red new potatoes cut into 1/2-inch cubes
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried thyme
  • 2 teaspoons dried marjoram
  • 1 tablespoon Hungarian paprika
  • salt and freshly ground black pepper to taste
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons cider vinegar optional, see note

Instructions

  • Heat canola oil in a large Dutch oven or other large soup pot over medium-high heat.
  • Add the onion, reduce heat to medium and cook 6-7 minutes, stirring often or until onion is beginning to soften.
  • Add the carrots, celery and garlic and continue cooking, stirring often or until vegetables are softened.
  • Add the cabbage and kielbasa and cook 2 minutes.
  • Add chicken broth, beef broth, crushed tomatoes, water from rinsing the can, crushed red pepper flakes, thyme, marjoram and paprika. Bring to a boil.
  • Reduce heat to medium-low then add the cubed potatoes.
  • Simmer over medium-low to low heat for 25 to 30 minutes or until potatoes can be easily pierced with a paring knife.
  • Season to taste with salt and black pepper if desired.
  • Stir in parsley and cider vinegar (if needed).

Notes

Whether the soup needs the vinegar at the end depends on the tomatoes. The kielbasa I used had "sweetness" to it and the cider vinegar helped balance out the flavors. Taste and decide!
SUBSTITUTIONS:
  • In place of kielbasa, you can also use smoked sausage, beef sausage, or turkey kielbasa.
TIP:
  • Let the soup rest for 15-20 minutes before serving.  It will be too hot anyway and this allows the flavors to meld.
MAKE AHEAD:
  • The flavor of this soup only gets better after a day or two.  Cool and refrigerate.
  • Reheat in the Dutch oven over medium heat until the soup is heated through and is simmering.
  • If reheating smaller portions, reheat in a saucepan or in the microwave.
FREEZER-FRIENDLY:
  • Freeze in airtight containers for 2-3 months.
  • Thaw in the refrigerator.  Reheat in a saucepan or the microwave.

Nutrition

Serving: 1 | Calories: 114kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 738mg | Potassium: 604mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4377IU | Vitamin C: 41mg | Calcium: 62mg | Iron: 2mg