This Cabbage Soup with Smoked Sausage is one of the easiest and most delicious recipes I make. With a touch of paprika and the wonderfully fresh flavor of dill, I could eat this cabbage soup with sausage and potatoes every day.
This fast and tasty smoked sausage vegetable soup is a staple, and I could not love it more.
It's always great to have an easy soup recipe up your sleeve for when you want something cozy and delicious. When cold weather comes, I crave hot and comforting food, but it doesn't need to be unhealthy to give my soul a big warm hug. This Cabbage soup with smoked sausage ticks all the boxes in terms of comfort and gives you nutrition too. Smoked sausage soup is packed with vegetables, and the base is a chicken broth, plus the sauerkraut is a great probiotic.
The added benefit of this Cabbage Soup with Smoked Sausage is that it gets better after a day or so, and therefore makes a nice big batch to have for lunches to come. A traditional Polish smoked sausage is really delicious in it, so do try and find some from a Polish deli if you can.
I like this soup the most in winter when it is bitingly cold outside, and you want something that heats you up from the inside.
Why you will love this cabbage soup with smoked sausage and potatoes
It's flavorful: The combination of smoky sausage, tender potatoes, and slightly sweet cabbage creates a delicious and comforting flavor.
Nutritional value: This smoked sausage and vegetable soup is packed with nutritious vegetables. It is low in calories and carbs yet rich in essential minerals and vitamins.
Comfort food: Cabbage soup with smoked sausage and potatoes is a hearty, comforting dish that will leave you satisfied on a cold winter day.
It's easy to make: It's so easy to make this cabbage sausage soup. Just chop your ingredients and add them into a pot; no need for a blender.Jump to Recipe
- Smoked sausage: This ingredient is the hero of this recipe and provides a smoky flavor together with the bacon. You are welcome to use normal sausage or even bacon for a similar flavor if you don't have any Kielbasa sausage.
- Smoked bacon: Everything tastes better with bacon; smoked bacon will boost the level of smokiness in this cabbage soup recipe.
- Cabbage: Get the freshest cabbage you can get hold of, don't discard the green leaves of the cabbage. Wash them and chop them as well. A small head green cabbage will be enough, but you can add more if you like.
- Carrot: This ingredient adds a sweet and earthy flavor to the soup. If you don't have carrots, you can use sweet potatoes or parsnips instead.
- Onion: Onions are mild and sweet, and in this recipe, I used white onions, but you are welcome to use red onions or shallots instead.
- Potato: The ideal type of potatoes to use are baby potatoes cut into halves, but I used regular potatoes because I didn't have baby potatoes. Baby potatoes are just easy to work with.
- Sauerkraut: is salty and tangy; it balances any sweetness coming from ingredients like a carrot. The tangy flavor works really well in this smoked sausage and cabbage soup.
- Paprika: I used regular paprika, but you can take a step further and use smoked paprika instead and make your soup even smokier. Alternatively, use a pinch of red pepper flakes.
- Chicken broth: This is the liquid component in this recipe. If you don't have chicken broth, you can use vegetable broth or water instead.
- Dill: Go for fresh Dill, as it enhances the flavor of this cabbage soup with smoked sausage, but you can also use dried dill as a second resort.
- Cooking oil: You can use any type of cooking oil that you have on hand, such as olive oil or vegetable oil.
- Salt and black pepper to taste, this one just goes with your personal preference.
See the recipe card for quantities.
How to make Cabbage Soup with Smoked Sausage
- Slice the bacon, sausage, cabbage, onion, carrot, and potato into chunky pieces.
- Fry the meat in the oil until it starts to brown, then add the carrot, onion, and cabbage and cook further until softened.
- Sprinkle in the paprika and stir through the stock and sauerkraut.
- Bring to a boil and add the potato, then leave to simmer over medium heat for 15 to 20 minutes until the potato is cooked. Season to taste and garnish with fresh dill.
This Cabbage Soup with Smoked Sausage can be ready in under 30 minutes and really is the coziest, most delicious soup. A crusty baguette warmed in the oven and smothered in butter is a wonderful addition, but you really don't need it. This is so filling as it is. You'll want a second bowl and then realize you can't manage it! Or perhaps you can...it is so tempting after all...
Hint: This soup tastes even better the next day, so try and save some. And if you love heart soups, try this Ham & White Bean Soup.
Just one big soup pot or a Dutch oven.
Store any leftovers in the fridge in an airtight container. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Definitely include the fresh dill; it really adds a special something to this Cabbage Soup with Smoked Sausage!
Yes! If you own a smoker, you can certainly smoke your own sausages. They will take 2-3 hours, depending on their size.
Definitely, although cooking time will depend on what sort of vegetables and for some, for example, with vegetables from the Brassica family it is best to cook them separately and then add them to the soup at the end. This is because they can turn their cooking water slightly bitter in taste.
Yes certainly. Try and buy stock cubes with as little sodium and preservatives as possible.
You could, but this cabbage soup recipe is so quick and easy, it is better in a saucepan or Dutch oven. The potato can disintegrate if you cook it over a really long period of time.
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Smoked sausage soup
- 500 grams smoked sausage
- 250 grams smoked bacon
- 2 carrots
- ½ white cabbage
- 1 white onion
- 2 potatoes (use a large variety)
- 1 tablespoon smoked paprika
- 2 tablespoon fresh dill
- 2 tablespoon sauerkraut
- 1 litre chicken broth
- Slice the bacon, sausage, cabbage, onion, carrot and potato into chunky pieces.
- Fry the sausage and bacon in some oil until it starts to brown, then add the carrot, onion and cabbage and cook for 5 minutes until softened.
- Sprinkle over the paprika and stir through the stock and sauerkraut.
- Bring to the boil and add the potato, then leave to simmer for 15 minutes until the potato is cooked.
- Season to taste and garnish with fresh dill.
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat or fish.
- Don't leave food sitting out at room temperature for extended periods