Description
A hearty and comforting Sausage, Potato, and Cabbage Soup featuring smoked sausage, tender potatoes, and fresh cabbage simmered in a flavorful broth with aromatic vegetables and spices. This easy-to-make soup is perfect for chilly days and can be served with sour cream or crusty bread for a satisfying meal.
Ingredients
Scale
Sausage and Vegetables
- 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
Broth and Seasonings
- 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
Serving Suggestions
- Sour cream or crusty bread for serving
Instructions
- Brown the sausage: Heat olive oil in a large soup pot over medium heat. Add the sausage slices and cook until lightly browned, approximately 4 minutes. Remove the browned sausage with a slotted spoon and set aside.
- Sauté the aromatics: In the same pot, add chopped onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Develop the flavor base: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for an additional 1 minute to release the flavors.
- Combine ingredients: Add the diced potatoes, chopped cabbage, and browned sausage back into the pot. Pour in the chicken or vegetable broth. Add the bay leaf, salt, and black pepper, stirring well to combine all ingredients.
- Simmer until tender: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, or until the potatoes and cabbage are tender.
- Finish and season: Remove the bay leaf from the soup. Taste and adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the hot soup into bowls, garnish with chopped fresh parsley, and serve with sour cream or crusty bread if desired for a comforting and fulfilling meal.
Notes
- Using smoked sausage or kielbasa imparts a rich, smoky flavor to the soup.
- For a vegetarian version, substitute sausage with smoked tofu or plant-based sausage and use vegetable broth.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Add a splash of vinegar or lemon juice at the end to brighten the flavors if desired.
- This soup freezes well; cool completely before freezing in airtight containers for up to 3 months.
