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
Scale
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.
