Best Kielbasa And Cabbage Soup Recipes

KIELBASA, POTATO AND CABBAGE SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

POLISH KIELBASA AND CABBAGE SOUP

Steps:

• 1. Saute kielbasa in a large soup potover medium heat for 5 minutes. Remove kielbasa and set aside. Add onion and cabbage and saute for 10 minutes, stirring occasionally. Add garlic and saute for 2 minutes, stirring concstantly. Add vegetable stock, potatoes, salt and pepper. Bring to a boil and simmer for 20 minutes.

KIELBASA AND CABBAGE SOUP

Steps:

• Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.
• Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.
• Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.
• Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.

POLISH POTATO, KIELBASA, AND CABBAGE SOUP (KAPUSNIAK) RECIPE

Steps:

• 1. Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.
• Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.

CABBAGE SOUP WITH PAPRIKA, KIELBASA AND RAISINS

Steps:

• In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5 minutes, or until most of fat is rendered. Add onions and garlic; saute 5 minutes until onion is tender. Add cabbage and paprika, stirring to mix well, and saute 5 minutes. Add stock and bring to a boil, stirring. Using your hand, squeeze most of juice from tomatoes, cut into coarse chunks and add to pot. When mixture comes to a boil, lower heat to simmering and cook 15 minutes. Add raisins and cook 10 minutes more. Add kielbasa and simmer just until sausage slices are warm, about 3 minutes. Divide soup among 4 soup bowls and sprinkle with parsley.;

FRESH KIELBASA AND CABBAGE SOUP

Steps:

• In a 3 quart stock pot:.
• • Brown the kielbasa, remove and cut into bite size portions then return to pot. NOTE: While browning the sausage you made need to add a small amount of oil to aide in browning.
• • Slice onion into shreds and add to pot.
• • Slice mushrooms and add to pot.
• • Sauté sausage, onion and mushrooms at medium / med low heat for approximately 10 minute in the oils in the pot left by the browning of the sausage.
• • While sautéing sausage, onions and mushrooms, prep the cabbage by slicing into long thin shreds.
• • Add the cabbage to the sauté mix and continue to sauté.
• • Add the caraway seed.
• • Salt and pepper to taste.
• • Add enough chicken broth to cover the ingredients in the pot plus.
• • Stir in the tomato paste.
• • Bring to a boil, and then reduce to a simmer. Simmer for approximately 20 minutes.

KIELBASA AND CABBAGE SOUP

Steps:

• Brown kielbasa in soup pot. Add the coleslaw mix cook until tender. Add broth, water, caraway seeds, and just 1 cup of the fried onions. Bring to a boil. Reduce to a simmer and cook uncovered 10 minutes. Top with additional french fried onions when serving.

POTATO AND CABBAGE SOUP WITH KIELBASA

Steps:

• 1.) Heat the oil in a large nonstick skillet over medium heat. Add the onions and garlic; cook stirring occasionally, until softened, about 5 minutes. Add the cabbage and caraway seeds; cook, stirring occasionally, until softened, about 5 minutes. 2.) Transfer the cabbage mixture to a 5-6 quart slow cooker. Add the potatoes, kielbasa, thyme sprigs, salt, and pepper. Pour the broth over the kielbasa and vegetables. Cover and cook until the veggies are fork-tender, 4-5 hours on high or 8-10 hours on low. Discard the garlic and thyme sprigs; stir in the parsley.