If you’re craving a cozy, comforting bowl that hugs you from the inside out, this Creamy Cabbage and Kielbasa Soup Recipe is exactly what you need. It’s a vibrant medley of tender cabbage, smoky kielbasa, and a luxuriously smooth broth that’s packed with warmth and flavor. Every spoonful offers a perfect balance of hearty and creamy, making it an ideal dish to brighten up chilly evenings or when you just want something truly satisfying without fuss. Trust me, once you try this, it’s going to become one of your all-time favorites.
Ingredients You’ll Need
These simple, pantry-friendly ingredients come together to create layers of flavor, texture, and inviting aromas. Each ingredient is thoughtfully chosen to build a soup that’s both hearty and comforting, with just the right amount of creaminess and savoriness.
- Unsalted butter: Provides a rich, silky base that helps soften the veggies and adds depth to the soup.
- Yellow onion: Adds sweetness and a fragrant foundation when sautéed to translucent perfection.
- Carrots: Offer vibrant color and a subtle natural sweetness that balances the savory elements.
- Celery: Brings a gentle crunch and refreshing bite that complements the softer vegetables.
- Garlic: Gives an aromatic punch, elevating the overall flavor without overwhelming it.
- Green cabbage: The star vegetable; it becomes tender and flavorful, infusing the broth with mild earthiness.
- Smoked kielbasa sausage: Adds a smoky, meaty richness that takes this soup to the next level.
- Dried thyme: Infuses herbal notes that enhance the heartiness without stealing the spotlight.
- Salt and freshly ground black pepper: Essential for seasoning and balancing the flavors perfectly.
- Crushed caraway seeds: A subtle nutty and slightly licorice-like flavor that pairs beautifully with cabbage.
- All-purpose flour: Helps thicken the soup, giving it that creamy consistency we all love.
- Bay leaf: Adds a delicate aromatic complexity to the broth as it simmers.
- Chicken broth: The flavorful liquid base that ties all ingredients together.
- Chicken bouillon base: Boosts the broth’s richness and depth for that extra comforting taste.
- Heavy cream: Makes the soup irresistibly creamy and smooth without overpowering the fresh vegetable flavors.
- Chopped parsley: A fresh garnish that adds a pop of color and a bright herbal note to finish.
How to Make Creamy Cabbage and Kielbasa Soup Recipe
Step 1: Sauté Your Aromatics
Start by melting the butter in a sturdy stock pot or Dutch oven. Once it’s shimmering, toss in the chopped onions and cook gently until they’re soft and translucent—this usually takes about 5 to 7 minutes. This slow sauté releases their natural sweetness, setting the stage for the rest of the soup.
Step 2: Build Your Vegetable Base
Next, add the diced carrots and celery to the pot. Let them cook alongside the onions for about 5 minutes, giving them time to soften slightly while mingling their flavors. Add the minced garlic and cook for just one more minute to keep its flavor fresh but not overpowering.
Step 3: Add Cabbage and Kielbasa
Now for the star produce—roughly chopped cabbage goes in, cooking until it just starts to soften, around 5 minutes. This step lets the cabbage develop a tender texture while absorbing subtle flavors. Then stir in the sliced kielbasa, dried thyme, salt, pepper, and crushed caraway seeds, blending all those elements into a savory mix.
Step 4: Thicken and Simmer
Sprinkle the flour over the mixture and cook it for 2 minutes while stirring. This allows the flour to cook through and start thickening the soup. Pour in the chicken broth and add the chicken bouillon base along with the bay leaf. Bring everything to a gentle boil; then reduce the heat to medium, cover the pot, and let the soup simmer for 30 minutes. This slow simmer softens the vegetables fully and melds all the flavors seamlessly.
Step 5: Finish with Cream
When your soup is rich, aromatic, and ready, stir in the heavy cream gently, heating it through without bringing it back to a boil. This final step enriches the broth with creamy goodness and a velvety mouthfeel. Taste and adjust the seasonings with salt and pepper as needed, then remove the bay leaf to avoid any bitterness.
How to Serve Creamy Cabbage and Kielbasa Soup Recipe
Garnishes
Don’t forget to sprinkle some chopped fresh parsley right before serving. The bright green color adds a cheerful pop, and the fresh herbal flavor contrasts perfectly with the soup’s smoky, creamy richness.
Side Dishes
This soup pairs wonderfully with crusty bread, such as a warm baguette or rye, perfect for dipping and soaking up every last bit of that luscious broth. You can also serve it alongside a simple green salad for a balanced meal that feels extra special.
Creative Ways to Present
For a fun twist, serve the Creamy Cabbage and Kielbasa Soup Recipe in mini bread bowls or rustic crocks to make it feel cozy and inviting at your dinner table. You might also add a sprinkle of shredded sharp cheddar or a dollop of sour cream on top to enhance the creaminess and add a touch of indulgence.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day, as the flavors have more time to harmonize. Store leftovers in an airtight container in the refrigerator for up to four days to keep it fresh and delicious.
Freezing
Good news for meal prep fans: this soup freezes beautifully. Portion it into freezer-safe containers and store for up to three months. Just make sure to leave some room at the top since the cream can slightly change texture after freezing.
Reheating
When reheating, warm the soup gently on the stovetop over low to medium heat, stirring occasionally. Avoid boiling it to preserve the cream’s smooth texture. Add a splash of broth or water if it’s too thick, and don’t forget to taste for seasoning before serving.
FAQs
Can I use a different type of sausage instead of kielbasa?
Absolutely! While smoked kielbasa gives this soup its signature flavor, you can swap in other smoked or even spicy sausages to create your own unique spin. Just slice it similarly and adjust seasoning if needed.
Is it possible to make this soup vegetarian?
Yes, you can omit the kielbasa and use vegetable broth instead of chicken broth, but you might want to add extra seasoning and perhaps smoked paprika for that smoky depth that kielbasa typically brings.
Can I lighten the soup by using milk instead of heavy cream?
You can substitute milk for heavy cream to reduce calories, but keep in mind the soup will be less rich and creamy. You might want to add a little cornstarch slurry to help thicken it if you choose milk.
How do the caraway seeds affect the flavor?
Caraway seeds add a subtle nutty and slightly sweet flavor with hints of anise, which pairs beautifully with cabbage. They’re a classic addition that really highlights the dish’s traditional roots.
Can I prepare this soup in a slow cooker?
Definitely. Sauté the aromatics and kielbasa on the stove first, then transfer everything to your slow cooker. Cook on low for 4 to 6 hours, adding cream toward the end to keep it nice and creamy.
Final Thoughts
This Creamy Cabbage and Kielbasa Soup Recipe is one of those wonderful meals that feels like a warm hug every time you eat it. It’s simple to make, packed with comforting flavors, and perfect whether you’re cooking for family, friends, or just yourself. Give it a try—you might just find your new favorite soup to savor again and again.
Print
Creamy Cabbage and Kielbasa Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Eastern European influenced
Description
This Creamy Cabbage and Kielbasa Soup is a comforting, hearty dish featuring tender cabbage, smoky kielbasa, and a rich, creamy broth. Enhanced with aromatic spices and fresh vegetables, it’s perfect for a cozy meal any time of year.
Ingredients
Vegetables
- 1 medium yellow onion, chopped
- 2 large carrots, diced
- 2 large ribs celery, diced
- 2 cloves garlic, minced
- 1 large head green cabbage, roughly chopped
Meat
- 14 ounces quality smoked kielbasa sausage, sliced in 1/8 inch thick rounds
Spices and Seasonings
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed caraway seeds
- 1 bay leaf
Other Ingredients
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups quality chicken broth
- 1 tablespoon chicken bouillon base (e.g., Better Than Bouillon, or two bouillon cubes)
- 1 cup heavy cream
- Chopped parsley for garnish
Instructions
- Cook the vegetables: Melt the butter in a heavy stock pot or Dutch oven over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes. Then add the diced carrots and celery, cooking for an additional 5 minutes. Stir in the minced garlic and cook for one more minute.
- Prepare the cabbage and kielbasa: Add the roughly chopped cabbage to the pot and cook until it begins to soften, about 5 minutes. Add the sliced kielbasa sausage along with dried thyme, salt, black pepper, and crushed caraway seeds. Stir well to combine.
- Make the roux and add liquids: Sprinkle the all-purpose flour over the mixture, stirring continuously and cooking for 2 minutes to eliminate the raw flour taste. Gradually stir in the chicken broth and dissolve the chicken bouillon base into the soup. Add the bay leaf for extra flavor.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to medium. Cover the pot with a lid and let it simmer gently for 30 minutes to allow all flavors to meld and cabbage to become tender.
- Finish with cream and seasoning: Stir in the heavy cream and gently heat the soup through without boiling to maintain creaminess. Adjust salt and pepper to taste. Remove and discard the bay leaf.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. This soup tastes even better the next day when flavors have fully developed.
Notes
- For best flavor, use high-quality smoked kielbasa and chicken broth.
- Do not boil the soup after adding the cream to prevent curdling.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Adding caraway seeds enhances the traditional flavor profile of cabbage dishes.
- Use a heavy stock pot or Dutch oven for even heat distribution.
