Old Fashioned Potato, Cabbage, and Kielbasa Soup

This Old Fashioned Potato, Cabbage, and Kielbasa Soup is a hearty, rustic dish perfect for cold days when you need a warm, filling meal. The combination of tender potatoes, savory kielbasa, and sweet cabbage simmered in a flavorful broth makes this a classic comfort food that’s easy to prepare.

1. Old Fashioned Potato, Cabbage, and Kielbasa Soup

Ingredients

• 12 oz Kielbasa sausage, sliced into rounds
• 1 medium head of green cabbage, cored and chopped
• 4-5 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2-3 carrots, peeled and sliced
• 3-4 garlic cloves, minced
• 6 cups chicken broth (or vegetable broth)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon olive oil or butter (for sautéing)
• 1 tablespoon apple cider vinegar (for a tangy finish)

Instructions

Sauté the Kielbasa and Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the kielbasa slices and cook until they begin to brown and release some of their flavorful fat—about 4-5 minutes. Remove the kielbasa from the pot and set it aside.

Cook the Aromatics: In the same pot, add the chopped onion, carrots, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and fragrant, scraping up any browned bits left from the kielbasa.

Add the Cabbage and Potatoes: Stir in the chopped cabbage and diced potatoes, letting them cook for a few minutes to slightly soften. The cabbage will reduce in size as it cooks, so don’t worry if it seems like a lot at first.

Simmer with Broth and Seasoning: Return the browned kielbasa to the pot, then pour in the chicken broth (or vegetable broth). Add the dried thyme, bay leaf, and a pinch of salt and pepper. Stir everything together and bring the soup to a gentle simmer. Let the soup cook for about 30-40 minutes, or until the potatoes are tender and the cabbage has wilted and softened.

Add the Finishing Touches: Once the vegetables are tender, stir in the tablespoon of apple cider vinegar. This adds a lovely tangy contrast to the rich, savory broth and complements the kielbasa perfectly. Taste the soup and adjust the seasoning with more salt and pepper, if necessary.

Serve: Remove the bay leaf and serve the soup hot. It’s best enjoyed with a slice of rustic bread or some freshly baked rolls.

2. Tips for Perfect Potato, Cabbage, and Kielbasa Soup

Use Good Kielbasa: The key to a great kielbasa soup is choosing a high-quality kielbasa. Opt for one that’s flavorful and has a good balance of smoky, savory, and slightly spicy notes. If you prefer a milder sausage, you can substitute with turkey kielbasa or a milder smoked sausage.

Don’t Overcook the Potatoes: Potatoes can break down and turn mushy if overcooked. Keep an eye on them while simmering and taste-test to ensure they’re tender but not falling apart.

Add More Veggies: If you want to bulk up the soup or add extra nutrition, consider throwing in other vegetables like parsnips, leeks, or even some kale or spinach. These additions will blend in well and enhance the flavor profile.

Let It Sit: Like many soups, this dish often tastes even better the next day after the flavors have had more time to meld. If you have time, make it ahead and let it rest for a few hours or overnight.

Apple Cider Vinegar: The vinegar might seem like a small touch, but it’s a game changer. It helps to balance the richness of the broth and kielbasa, adding a brightness that lifts the entire soup.

3. How to Store & Reheat Leftovers

Storing: Let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days. The flavors only get better after sitting for a day or two.

Freezing: This soup freezes well. If you have leftovers you’d like to keep longer, ladle the soup into freezer-safe containers or zip-top bags. Be sure to leave a little room for expansion. It can be frozen for up to 3 months.

Reheating: Reheat the soup over low to medium heat on the stovetop, stirring occasionally. If the soup has thickened up in the fridge, simply add a little water or broth to loosen it. Stir in more vinegar at the end if the soup needs a little extra brightness after reheating.

4. Frequently Asked Questions

Can I Make this Soup in a Slow Cooker?

Yes! To make this soup in a slow cooker:

• Brown the kielbasa in a skillet before adding it to the slow cooker.
• Add all the vegetables, broth, and seasonings to the slow cooker, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Add the cabbage in the last hour of cooking to prevent it from overcooking.

Can I Use Red Cabbage Instead of Green Cabbage?

Absolutely! Red cabbage will work just as well, though keep in mind that it will give the soup a slightly different color and a more pronounced flavor.

Can I Make this Soup Vegetarian?

Yes! Simply omit the kielbasa and use vegetable broth instead of chicken broth. You can add extra beans, tofu, or tempeh to give the soup more protein and substance.

This Old Fashioned Potato, Cabbage, and Kielbasa Soup is the perfect meal for when you need something hearty, warm, and full of flavor. It’s a simple, one-pot recipe that delivers on both taste and satisfaction.