Best Kielbasa Potato And Cabbage Soup Recipes

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.

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

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.

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.