Make Ahead

Cabbage and Kielbasa Soup

May 18, 2011
0 Ratings
Author Notes

I probably started making this soup about 25 years ago when the kids were pre-teens and would have preferred steak over soup. We would occasionally have steak and seafood, but in order to pull it off I had to go "cheap" a few times a week. I remember slicing the kielbasa and challenging myself as to how many slices I could get out of each link to give the pot the appearance of being "meaty"....30?...40? I still make this often but don't challenge myself as much. I love the vinegar finish and often add more than the quarter cup called for. —inpatskitchen

  • Makes 4 to 5 quarts
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large carrots, cut into rounds
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 1 pound kielbasa (or up to a half pound more), sliced into thin rounds
  • 4 to 5 medium potatoes, peeled and chopped
  • 10 cups chicken broth
  • 5 cups rough chopped cabbage
  • 1/2 cup chopped parsley
  • 2 teaspoons black pepper
  • 1/4 cup red wine vinegar (or more to taste)
  • Salt to taste
In This Recipe
  1. In a large soup pot, saute the onion, celery, carrot and garlic until soft and fragrant.
  2. Add the sliced sausage and saute 5 minutes more.
  3. Stir in the potatoes and broth, bring to a boil and simmer for 15 minutes until the potatoes are tender.
  4. Add the chopped cabbage, parsley and pepper and continue to simmer until the cabbage wilts.
  5. Season with salt and the vinegar after taking off the heat.

See what other Food52ers are saying.

  • Lisa Randel
    Lisa Randel
  • wssmom
  • inpatskitchen
  • Tad

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!