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Best Smoky Kielbasa and Cabbage Soup: Easy One-Pot Recipe

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A cozy, one-pot soup featuring smoky kielbasa and tender cabbage in a deeply savory broth. Perfect for cold evenings, this easy recipe comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 12–14 oz smoked kielbasa, sliced into half-moons
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 1 small head green cabbage (about 1.5 lbs), cored and chopped into bite-sized pieces
  • 4 cups (32 oz) low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika (sweet variety)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Render the kielbasa: Place a large Dutch oven over medium heat. Add the sliced kielbasa in a single layer and cook for 3-4 minutes, stirring occasionally, until browned and fat is released. Use a slotted spoon to transfer the kielbasa to a plate. Leave about 2 tablespoons of rendered fat in the pot; if more, pour off; if less, add a drizzle of olive oil.
  2. Sauté the aromatics: Add the diced onion, carrots, and celery to the pot with the reserved fat. Cook over medium heat, stirring often, for about 5 minutes, until onions are translucent and vegetables soften. Scrape up any browned bits from the bottom.
  3. Add garlic and spices: Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
  4. Add the cabbage: Add the chopped cabbage to the pot. Stir and cook for 3-4 minutes until it starts to wilt slightly.
  5. Add liquids and tomatoes: Pour in the chicken broth and add the fire-roasted diced tomatoes with their juices. Stir, scraping up any remaining browned bits.
  6. Return the kielbasa and add bay leaves: Add the browned kielbasa back to the pot along with the bay leaves. Stir to combine.
  7. Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes until cabbage is tender but not mushy.
  8. Finish with vinegar and season: Remove and discard the bay leaves. Stir in the apple cider vinegar. Taste and add salt and pepper as needed.
  9. Serve: Ladle into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or a side salad.

Notes

Don’t rush the browning of the kielbasa; it builds flavor. Season with salt at the end, as kielbasa and broth are already salty. The apple cider vinegar is essential for brightening the soup. This soup tastes even better the next day. For a vegetarian version, omit kielbasa, use vegetable broth, and add cannellini beans or chickpeas with a dash of liquid smoke.

Nutrition

Keywords: smoky kielbasa and cabbage soup, one-pot soup, cabbage soup with kielbasa, easy cabbage soup, Polish soup, comfort food soup

Find it online: https://freshforkful.com/best-smoky-kielbasa-and-cabbage-soup-easy-one-pot-recipe/