Description
A comforting and hearty soup featuring smoky sausage, tender potatoes, and crisp cabbage, perfect for chilly evenings.
Ingredients
Scale
- 14 oz smoked sausage or kielbasa, sliced into rounds
- 3 medium potatoes, peeled and diced
- 1 small head green cabbage, cored and chopped
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- Sour cream or crusty bread for serving
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the sausage slices and cook for around 4 minutes until they develop a light golden brown exterior. Use a slotted spoon to remove the sausage, leaving the rendered fat in the pot.
- Toss in the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables soften and become fragrant.
- Stir in the minced garlic, smoked paprika, and dried thyme. Cook for just 1 minute.
- Add the diced potatoes and chopped cabbage back to the pot, followed by the browned sausage. Pour in the broth, then toss in the bay leaf, salt, and black pepper. Stir gently to combine all ingredients.
- Increase the heat to bring the soup to a rolling boil. Once it simmers, reduce the heat and let it simmer uncovered for about 25 to 30 minutes.
- Remove the bay leaf, taste and adjust seasoning if needed. Ladle the soup into bowls, garnishing with freshly chopped parsley. Serve hot, topped with sour cream or alongside crusty bread.
Notes
Make-ahead tips: Allow the flavors to meld beautifully by preparing the soup ahead of time. Store it in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg