Best Kielbasa Cabbage Soup Recipes

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KIELBASA, POTATO AND CABBAGE SOUP



Kielbasa, Potato and Cabbage Soup image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive or vegetable oil
1 1/4 pounds (1 ring) kielbasa, 1-inch dice
1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped
1 tablespoon paprika, 1 scant palmful
1/2 tablespoon coriander, half a palmful
1/2 teaspoon ground allspice
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, crushed
1 onion, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 head savoy cabbage, chopped
A few grates nutmeg
1 cup lager beer, room temp
4 cups chicken stock
2 cups tomato passata or puree
1/2 cup creme fraiche
3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried
Handful fresh parsley leaves, chopped
1/2 lemon, juiced

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.

KIELBASA CABBAGE SOUP



Kielbasa Cabbage Soup image

Cabbage is plentiful in upstate New York. This is a very hearty soup that will warm up any chilled body. During winter, I like to keep it simmering on the woodstove all day.

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 12

1 small head cabbage, coarsely chopped
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons olive oil
4 cups water
3 tablespoons cider vinegar
1 to 2 tablespoons brown sugar
1 pound smoked kielbasa or Polish sausage, halved, cut into 1/2-inch pieces
4 medium potatoes, peeled and cubed
3 large carrots, chopped
1 teaspoon caraway seeds
1/2 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.

Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 511mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.

POLISH KIELBASA AND CABBAGE SOUP



Polish Kielbasa and Cabbage Soup image

We made this soup last night, had some fresh cabbage from our CSA. It was very tasty. My husband loved kielbasa, no matter how it is fixed. Throw a little hot sauce in, YUMMY.

Provided by Missy Wimpelberg

Categories     Other Soups

Time 40m

Number Of Ingredients 8

1 lb polish kielbasa, sliced in 1/4 in rounds
2 c onions, sliced thinly
4 c green cabbage, shredded
1 Tbsp fresh garlic, minced
6 c vegetable stock
2 c potatoes, peeled and diced
1 tsp salt
1/2 tsp pepper

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.

FAST KIELBASA CABBAGE SOUP



Fast Kielbasa Cabbage Soup image

A friend brought samples of this recipe to a soup-tasting class sponsored by our extension homemakers club. It was a great hit with my family. The mix of sausage, apples and vegetables makes a different and flavorful combination.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 11

3 cups coleslaw mix
2 medium carrots, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon caraway seeds
2 tablespoons butter
1 carton (32 ounces) chicken broth
3/4 to 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
2 medium unpeeled Golden Delicious apples, chopped
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large saucepan, saute the coleslaw mix, carrots, onion, celery and caraway seeds in butter for 5-8 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes, stirring occasionally.

Nutrition Facts : Calories 271 calories, Fat 20g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 1321mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.

CABBAGE SOUP WITH KIELBASA



Cabbage Soup With Kielbasa image

This is an easy, delicious and comforting soup. You can use a can of sauerkraut, drained and well rinsed, in place of the cabbage if you wish. Also, get the broth mixture going and then add the sliced and diced veggies right into the pot as you prepare them. Pumpernickel bread is great with this.

Provided by Hey Jude

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 quart beef broth
1 cup beer
1 (14 1/2 ounce) can diced tomatoes
1 bay leaf
1 small head of cabbage, shredded
1 large baking potato
1 large onion, thinly sliced
1 large carrot, cut into 1-inch slices
8 ounces kielbasa or 8 ounces smoked turkey sausage, cut into 1/2-inch dice
1/2 teaspoon thyme
1/4 teaspoon caraway seed
1/2 teaspoon salt (optional)
1/4 teaspoon fresh ground pepper

Steps:

  • Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
  • Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.

Nutrition Facts : Calories 224, Fat 11, SaturatedFat 3.7, Cholesterol 24.9, Sodium 972.8, Carbohydrate 20.7, Fiber 5.1, Sugar 8.1, Protein 9.6

KIELBASA AND CABBAGE SOUP



Kielbasa and Cabbage Soup image

Provided by Kemp Minifie

Categories     Kid-Friendly     Dinner     Lunch     Sausage     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 12

3 large red potatoes
Salt
2 medium onions, chopped
2 tablespoons rendered bacon fat, lard, or butter
3 large garlic cloves, finely chopped
3 1/2 cups beef stock or low-sodium broth
14 ounces smoked kielbasa, halved lengthwise and cut into 3/4" pieces
1 pound savoy cabbage (about 1/2 medium), chopped
3 medium carrots, halved lengthwise and cut into 1/2" pieces
2 celery stalks, halved lengthwise and cut into 1/2" pieces
Sour cream
Chopped dill

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



Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe image

Polish kapusniak, my way. [Photograph: J. Kenji López-Alt] There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth. Why It Works A one-pot, 30-minute meal designed to comfort you with cabbage. Read the Whole Story * Adding the ingredients to the same pot in stages allows you to build up flavors in a short period of time. * Bacon and kielbasa bring a rich, porky, smoky flavor to the soup. amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe Reading Options: Cooking Mode Text Only Ingredients * 1 tablespoon (15ml) vegetable oil * 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces * 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces * 1 medium onion, thinly sliced (about 6 ounces; 175g) * 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g) * 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g) * 8 ounces sauerkraut with juice (1 cup; 240ml) * 8 cups (1.9L) homemade or store-bought low-sodium chicken stock * 2 bay leaves * 1/4 cup (60ml) chopped fresh dill, stems reserved separately * 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g) * Kosher salt * 1 tablespoon (10g) cornstarch * 2 teaspoons (8g) paprika * 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning * Fresh crusty bread, for serving Directions * 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. * 2. 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.

Provided by @MakeItYours

Number Of Ingredients 16

1 tablespoon (15ml) vegetable oil
6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
1 medium onion, thinly sliced (about 6 ounces; 175g)
1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
8 ounces sauerkraut with juice (1 cup; 240ml)
8 cups (1.9L) homemade or store-bought low-sodium chicken stock
2 bay leaves
1/4 cup (60ml) chopped fresh dill, stems reserved separately
1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
Kosher salt
1 tablespoon (10g) cornstarch
2 teaspoons (8g) paprika
1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning
Fresh crusty bread, for serving

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.

FRESH KIELBASA AND CABBAGE SOUP



Fresh Kielbasa and Cabbage Soup image

If you are trying to watch your calorie and fat intake and are looking for a recipe that is savory and satisfying, give this one a try. It is easy to prepare and is table ready in about 30 minutes. I recommend that it be served with a hearty rye or pumpernickel bread so you can mop up every last drop.

Provided by englandd

Categories     One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 small cabbage
2 lbs fresh kielbasa
8 ounces fresh mushrooms
2 -3 cups chicken broth
1/2-1 teaspoon caraway seed
2 teaspoons minced garlic
salt
pepper
2 tablespoons tomato paste
1 medium onion

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.

Nutrition Facts : Calories 258.5, Fat 21, SaturatedFat 7.1, Cholesterol 49.8, Sodium 834.9, Carbohydrate 6.2, Fiber 1.2, Sugar 3.4, Protein 11.3

CABBAGE SOUP WITH PAPRIKA, KIELBASA AND RAISINS



Cabbage Soup with Paprika, Kielbasa and Raisins image

Provided by Food Network

Yield 4 quarts

Number Of Ingredients 10

6 slices bacon, diced
1 onion, halved and thinly sliced
4 garlic cloves, minced
3 pounds cabbage, cored, cut into 1-inch-wide strips and separated
1/2 teaspoon sweet paprika
8 cups chicken or pork stock
1 28-ounce can whole, peeled tomatoes
1 cup raisins
1 1/2 pounds kielbasa, cut in 1/3-inch slices
Chopped parsley, for garnish

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.;

POTATO AND CABBAGE SOUP WITH KIELBASA



POTATO AND CABBAGE SOUP WITH KIELBASA image

Categories     Vegetable

Number Of Ingredients 12

2 tspn canola oil
2 red onions, sliced
2 garlic cloves, peeled
2 cups finely shredded cabbage
¼ tspn caraway seeds, crushed
2 small russet potatoes, peeled and halved
¼ lb low fat turkey kielbasa. Halved and sliced
3 fresh thyme sprigs
¼ tspn salt
¼ tspn freshly ground pepper
8 cups reduced sodium chicken broth. (I used fat free)
1/3 cup chopped flat-leaf parsley

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.

KIELBASA AND CABBAGE SOUP



Kielbasa and Cabbage Soup image

Make and share this Kielbasa and Cabbage Soup recipe from Food.com.

Provided by Teena03

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb kielbasa
16 ounces coleslaw mix
3 (14 ounce) cans beef broth
1 cup water
1/2 teaspoon caraway seed
2 cups French-fried onions

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.

Nutrition Facts : Calories 266.7, Fat 21.1, SaturatedFat 7.2, Cholesterol 49.8, Sodium 1435.6, Carbohydrate 6.7, Fiber 2, Sugar 3.6, Protein 12.5

KIELBASA CABBAGE SOUP (SOUTH BEACH FRIENDLY)



Kielbasa Cabbage Soup (South Beach Friendly) image

This has been a family favorite. I found it in a Taste of Home book awhile ago and made a few slight changes. The apples with the kielbasa provide a very different, yet delicious taste.

Provided by kirbyandjill

Categories     Meat

Time 45m

Yield 6-8 1-cup servings, 6-8 serving(s)

Number Of Ingredients 11

3 cups coleslaw mix
2 medium carrots, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon caraway seed
2 tablespoons margarine
2 (32 ounce) cartons chicken broth
3/4-1 lb smoked kielbasa or 3/4-1 lb Polish sausage, chopped into pieces
2 medium unpeeled golden delicious apples, chopped
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large saucepan, saute the coleslaw mix, carrots, onion, celery and caraway seeds in butter for 5-8 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes, stirring occasionally.

Nutrition Facts : Calories 268.5, Fat 15.7, SaturatedFat 4.8, Cholesterol 39.2, Sodium 1788.5, Carbohydrate 17.5, Fiber 3.4, Sugar 10.1, Protein 15

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