Creamy Cabbage and Kielbasa Soup
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
487 kcal
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Course
Soup
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Cuisine
International
Creamy Cabbage and Kielbasa Soup
Description
Creamy Cabbage and Kielbasa Soup combines diced smoked kielbasa with roughly chopped green cabbage, onions, carrots, and celery cooked together in butter to develop softness and sweet undertones. Seasonings include thyme, crushed caraway seeds, salt, and pepper, enhancing the aromatic profile without overpowering the main ingredients.
After adding flour to help thicken, chicken broth and a bouillon base are poured in, along with a bay leaf for subtle flavoring. The soup simmers for 30 minutes, allowing the flavors to meld and the cabbage to soften but retain a pleasant texture. Finally, heavy cream is stirred in off heat, enriching the broth without boiling it.
This hearty soup serves well hot with a sprinkle of fresh parsley for brightness. It works well as a filling meal that balances smoky sausage and tender vegetables in a satisfying, creamy liquid. Refrigerate leftovers and reheat gently—the flavors develop further overnight.
Ingredients
- 3 tablespoons butter unsalted
- 1 yellow onion chopped, medium
- 2 carrot diced, large
- 2 celery diced, large ribs
- 2 cloves garlic , minced
- 1 green cabbage roughly chopped, large head
- 14 ounces kielbasa sausage sliced in 1/8 thick rounds, smoked, quality
- 1/2 teaspoon thyme dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon caraway seed crushed
- 4 tablespoons all-purpose flour
- 1 bay leaf
- 4 cups chicken broth quality
- 1 tablespoon chicken bouillon base (e.g., Better Than Bouillon, or two bouillon cubes)
- 1 cup heavy cream
- parsley chopped, for garnish
Instructions
- Melt the butter in a heavy stock pot or Dutch oven and cook the onions until soft and translucent, 5-7 minutes. Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for another minute. Add the cabbage and cook for until slightly softened, about 5 minutes. Add the kielbasa, thyme, salt, pepper, and crushed caraway seeds. Stir in the flour and cook for 2 minutes. Stir in the chicken broth, chicken bouillon base, and add the bay leaf. Bring to a boil, reduce the heat to medium, cover, and simmer for 30 minutes.Stir in the cream and heat through (don't boil). Add salt and pepper to taste. Discard the bay leaf.Serve hot, garnished with some chopped parsley if desired. This soup tastes even better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 106mg | 35% |
| Sodium | 1278mg | 53% |
| Potassium | 732mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4369IU | 87% |
| Vitamin C | 60mg | 67% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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