Pin It The cabbage sat in my fridge for nearly a week before I finally admitted I had no plan for it. I grabbed whatever else looked promising, a half-ring of sausage, some lonely potatoes, and decided to throw it all into one pot. What came out was this thick, smoky soup that smelled better than anything I'd made in months. I've been making it ever since, usually on Sundays when I want something that fills the house with warmth without much fuss.
I made this for my neighbor after she had surgery, and she called it comfort in a bowl. She told me later she ate it three days straight and never got tired of it. That's when I realized this soup has a way of landing exactly when people need something simple and nourishing. It's become my go-to whenever someone needs a meal that feels like a hug.
Ingredients
- Smoked sausage or kielbasa (400 g, sliced): The smokiness seeps into the broth and gives the whole soup its backbone, browning it first adds even more depth.
- Potatoes (3 medium, diced): They break down slightly as they cook, which naturally thickens the soup and makes it feel hearty without adding cream.
- Green cabbage (1 small head, chopped): It softens beautifully and soaks up all the flavors, don't skip coring it or you'll end up with tough bits.
- Onion (1 large, chopped): This builds the flavor base and sweetens as it cooks down with the other vegetables.
- Carrots (2, sliced): They add a hint of sweetness and a pop of color that makes each bowl look more inviting.
- Celery (2 stalks, sliced): It brings a subtle earthiness and balances the richness of the sausage.
- Garlic (3 cloves, minced): Always add this after the vegetables soften so it doesn't burn and turn bitter.
- Chicken or vegetable broth (1.5 liters): Use a good quality broth because it's the liquid holding everything together.
- Olive oil (1 tablespoon): Just enough to get the sausage browning and the vegetables softening without heaviness.
- Smoked paprika (1 teaspoon): This doubles down on the smoky flavor and adds warmth without heat.
- Dried thyme (1/2 teaspoon): A little goes a long way, it adds a soft herbal note that makes the soup feel more complete.
- Bay leaf (1): Don't forget to fish this out before serving, it's there for depth, not decoration.
- Salt and black pepper (to taste): Season at the end after everything has simmered so you don't overdo it.
- Fresh parsley (2 tablespoons, chopped, optional): A bright finish that cuts through the richness right before you serve.
Instructions
- Brown the sausage:
- Heat olive oil in a large pot over medium heat and add the sliced sausage. Let it sizzle and brown for about 4 minutes, then remove it with a slotted spoon and set it aside, leaving the flavorful fat behind.
- Soften the vegetables:
- Toss the onion, carrots, and celery into the same pot and let them cook for 5 minutes, stirring occasionally until they start to soften and smell sweet. This is where the soup starts to build its soul.
- Add the aromatics:
- Stir in the garlic, smoked paprika, and thyme, cooking for just 1 minute until the kitchen smells incredible. Don't let the garlic sit too long or it'll go bitter.
- Combine everything:
- Add the potatoes, cabbage, and browned sausage back to the pot, then pour in the broth and drop in the bay leaf, salt, and pepper. Give it a good stir so everything is submerged.
- Simmer until tender:
- Bring the pot to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. The potatoes should be fork-tender and the cabbage should be soft and sweet.
- Finish and serve:
- Pull out the bay leaf, taste the broth, and adjust the seasoning if needed. Ladle it into bowls, sprinkle with parsley, and serve with sour cream or crusty bread if you want.
Pin It One winter evening I served this to a friend who swore she didn't like cabbage. She finished two bowls and asked for the recipe before she left. Sometimes a dish just changes your mind about an ingredient, and this soup has done that more than once. It's proof that the right combination can turn something ordinary into something you crave.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days, and honestly, it gets better as it sits because the flavors marry and deepen. Store it in an airtight container and reheat gently on the stovetop, adding a splash of broth or water if it's thickened too much. I've even frozen individual portions in freezer-safe containers for up to three months, though the potatoes can get a little softer after thawing.
Variations You Can Try
If you want a spicier kick, swap in andouille or chorizo instead of kielbasa, or just add a pinch of chili flakes when you stir in the garlic. Sweet potatoes work beautifully in place of regular potatoes and add a hint of natural sweetness that plays well with the smoke. You can also toss in kale or spinach during the last five minutes of cooking for extra greens without changing the flavor much.
What to Serve Alongside
This soup is filling enough to stand on its own, but I love serving it with a thick slice of sourdough or a warm baguette for dipping. A dollop of sour cream or a drizzle of good olive oil on top adds richness and a little tang that balances the smoke. If you want to make it a fuller meal, a simple green salad with a sharp vinaigrette cuts through the heartiness perfectly.
- Crusty bread or garlic toast for soaking up every last bit of broth.
- A spoonful of sour cream or creme fraiche stirred in right before eating.
- A crisp apple and fennel salad for a refreshing contrast.
Pin It This soup has earned a permanent spot in my winter rotation, and I hope it does the same for you. There's something grounding about a pot of something this simple turning into something this satisfying.
Questions & Answers
- → Can I use a different type of sausage?
Yes, you can use any smoked sausage, kielbasa, or even spicy sausage for extra heat. Just ensure it's pre-cooked for best results.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 4 days. The flavors develop even more overnight, making it taste better the next day.
- → Can I make this soup vegetarian?
Yes, simply omit the sausage and use vegetable broth. Add extra vegetables like mushrooms or white beans for protein and heartiness.
- → What can I substitute for cabbage?
You can use kale, spinach, or Swiss chard. Add leafy greens in the last 5-10 minutes of cooking to prevent overcooking.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → How can I make the soup thicker?
Mash some of the cooked potatoes against the side of the pot, or add a slurry of cornstarch and water. You can also blend a portion of the soup and stir it back in.