Pin it My neighbor brought over a pot of this soup one rainy October afternoon, steam curling from under the lid. She said she'd made too much, but I think she just wanted company. We sat at my kitchen table with mismatched bowls and talked until the light faded. That soup tasted like the kind of comfort you can't buy, just tender cabbage, smoky sausage, and potatoes that practically melted on the spoon.
I made this for my brother after he helped me move furniture on a freezing Saturday. He's picky, the kind of person who picks onions out of everything, but he finished two bowls without a single complaint. He even texted me three days later asking for the recipe, which is basically a standing ovation in his world. Now it's my go to whenever someone needs feeding or cheering up.
Ingredients
- 400 g smoked sausage or kielbasa, sliced into rounds: The smoky, savory backbone of the soup that makes every spoonful satisfying, and browning it first adds a caramelized depth you don't want to skip.
- 3 medium potatoes, peeled and diced: They turn creamy and soft as they simmer, thickening the broth naturally without any flour or cream.
- 1 small head green cabbage, cored and chopped: It might look like a lot raw, but it wilts down beautifully and soaks up all the flavors in the pot.
- 1 large onion, chopped: The sweet, mellow base that ties everything together once it softens in the oil.
- 2 carrots, sliced: They add a subtle sweetness and a pop of color that makes each bowl look as good as it tastes.
- 2 celery stalks, sliced: A quiet hero that brings an earthy, aromatic note you'd miss if it wasn't there.
- 3 garlic cloves, minced: Just enough to perfume the broth without overpowering the sausage.
- 1.5 liters chicken or vegetable broth: Use a good quality broth here, it's the soul of the soup and worth the extra dollar.
- 1 tablespoon olive oil: For browning the sausage and building flavor from the very first step.
- 1 teaspoon salt, 1/2 teaspoon black pepper: Start with this and taste as you go, every broth and sausage has a different saltiness.
- 1 teaspoon smoked paprika: It deepens the smokiness and gives the broth a warm, russet glow.
- 1/2 teaspoon dried thyme: A whisper of herbiness that makes the whole pot smell like a cozy cottage kitchen.
- 1 bay leaf: Toss it in and forget about it until the end, it works its magic quietly.
- 2 tablespoons fresh parsley, chopped: A bright, grassy finish that cuts through the richness right before serving.
- Sour cream or crusty bread: Optional, but highly recommended for dragging through the bottom of your bowl.
Instructions
- Brown the Sausage:
- Heat the olive oil in a large pot over medium heat and add the sausage slices, letting them sizzle and brown for about 4 minutes. Use a slotted spoon to lift them out, leaving behind all that flavorful fat for the vegetables.
- Soften the Vegetables:
- Toss the onion, carrots, and celery into the same pot and stir them around for 5 minutes until they start to soften and smell sweet. Don't rush this step, it builds the foundation of flavor.
- Add the Aromatics:
- Stir in the garlic, smoked paprika, and thyme, cooking for just a minute until the spices bloom and the garlic turns fragrant. You'll know it's ready when the smell makes you lean in closer.
- Build the Soup:
- Add the potatoes, chopped cabbage, and browned sausage back into the pot, then pour in the broth and drop in the bay leaf, salt, and pepper. Give everything a good stir so nothing sticks to the bottom.
- Simmer Until Tender:
- Bring the pot to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally. The potatoes should be fork tender and the cabbage completely soft.
- Finish and Serve:
- Fish out the bay leaf and taste the broth, adding more salt or pepper if it needs it. Ladle the soup into bowls, sprinkle with parsley, and serve hot with a dollop of sour cream or a hunk of crusty bread.
Pin it I brought this soup to a potluck once, in a big old enamel pot my grandmother used to use. People kept coming back for seconds, and one woman told me it reminded her of something her mother made when she was small. She couldn't remember the name, but she remembered the feeling. That's when I realized this soup is less about the recipe and more about what it stirs up inside you.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes even better after the flavors have had time to marry overnight. Just let it cool completely before transferring it to an airtight container. When you're ready to eat, reheat it gently on the stove over medium low heat, stirring occasionally until it's steaming hot. If it's thickened up too much, add a splash of broth or water to loosen it back up.
Ingredient Swaps and Variations
If you can't find smoked sausage, chorizo or even leftover cooked bacon works in a pinch. Sweet potatoes can stand in for regular potatoes and they bring a subtle sweetness that's really lovely with the cabbage. For a lighter version, use turkey sausage and vegetable broth. I've also thrown in kale instead of cabbage when that's what I had on hand, and it turned out just as hearty and satisfying.
Serving Suggestions
This soup is a meal on its own, but it loves company. A thick slice of sourdough or rye bread is perfect for mopping up the broth, and a simple green salad with a tart vinaigrette cuts through the richness nicely. I also like to set out a bowl of sour cream and let everyone add their own dollop. On really cold nights, I'll pour myself a glass of something red and call it dinner.
- Serve with crusty bread, buttered and toasted until golden.
- Top with a swirl of sour cream and extra black pepper.
- Pair with a crisp cider or a light lager if you're in the mood.
Pin it This soup has pulled me through more cold evenings than I can count, and it never feels like just another dinner. It feels like care in a bowl, the kind of thing you make when you want to remind someone (or yourself) that everything's going to be okay.
Recipe 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 fully cooked or 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 actually improve overnight, making it perfect for meal prep.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Let it cool completely, then store in freezer-safe containers. Thaw overnight in the fridge before reheating.
- → What can I substitute for cabbage?
You can use kale, spinach, or Swiss chard instead of cabbage. Add leafy greens toward the end of cooking to prevent overcooking.
- → Is this soup gluten-free?
It can be gluten-free if you use certified gluten-free sausage. Always check the sausage label, as some contain gluten-based fillers or additives.
- → Can I make this in a slow cooker?
Absolutely. Brown the sausage first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.