Save My kitchen window was fogged up from steam when I first ladled this soup into mismatched bowls on a January afternoon. The sausage had left little brown bits stuck to the bottom of the pot, which I almost scrubbed away before realizing they were exactly what the broth needed. I had bought too much cabbage at the market and needed to use it before it wilted, so I chopped the whole head and let it collapse into the bubbling liquid. The smell alone made my neighbor text asking what I was cooking. It's the kind of soup that makes you forget you're standing in a tiny apartment kitchen.
I made this for my brother when he stopped by unannounced after a long drive. He's picky about texture and usually pushes vegetables around his plate, but he finished two bowls and scraped the bottom with his spoon. We sat at the table longer than usual, talking about nothing important while the soup stayed warm on the stove. He asked for the recipe on his way out, which he never does. That's when I knew this one was a keeper.
Ingredients
- Smoked sausage or kielbasa (400 g, sliced into rounds): The smoky, savory base that anchors the entire soup, and browning it first creates those caramelized bits that deepen the broth.
- Potatoes (3 medium, peeled and diced): They break down just enough at the edges to thicken the soup naturally while staying tender in the center.
- Green cabbage (1 small head, cored and chopped): It wilts into soft, sweet ribbons that soak up all the flavor and add body without heaviness.
- Onion (1 large, chopped): Provides the aromatic foundation and a subtle sweetness that balances the smokiness of the sausage.
- Carrots (2, sliced): They add a hint of natural sweetness and a pop of color that makes each bowl look inviting.
- Celery (2 stalks, sliced): Contributes an earthy, slightly peppery note that rounds out the vegetable medley.
- Garlic (3 cloves, minced): Blooms in the hot oil and fills the kitchen with that unmistakable warmth that signals something good is happening.
- Chicken or vegetable broth (1.5 liters): The liquid that ties everything together, and using a good quality broth makes a noticeable difference in the final taste.
- Olive oil (1 tablespoon): Just enough to get the sausage sizzling and the vegetables softening without any greasiness.
- Salt (1 teaspoon): Start conservatively because the sausage and broth both bring their own saltiness to the pot.
- Black pepper (1/2 teaspoon): A gentle background heat that doesn't overpower but adds dimension.
- Smoked paprika (1 teaspoon): This is the secret that makes people ask what's in here, adding a layer of warmth and complexity.
- Dried thyme (1/2 teaspoon): A woodsy, slightly floral note that pairs beautifully with cabbage and potatoes.
- Bay leaf (1): Slips in quietly and makes everything taste more intentional and complete.
- Fresh parsley (2 tablespoons, chopped, optional): A bright, grassy finish that cuts through the richness right before serving.
- Sour cream or crusty bread (optional, for serving): A dollop of sour cream adds tang and creaminess, while bread turns this into a full meal.
Instructions
- Brown the Sausage:
- Heat the olive oil in a large soup pot over medium heat and add the sausage slices, letting them sizzle and develop golden edges for about 4 minutes. Remove them with a slotted spoon and set aside, leaving those flavorful drippings behind.
- Soften the Vegetables:
- Toss the onion, carrots, and celery into the same pot and let them cook in the sausage fat for 5 minutes, stirring occasionally until they start to soften and smell sweet. The onion should turn translucent and the celery will brighten in color.
- Bloom the Aromatics:
- Stir in the minced garlic, smoked paprika, and thyme, and cook for just 1 minute while stirring constantly so the garlic doesn't burn. You'll know it's ready when the smell changes from raw to warm and fragrant.
- Add the Hearty Ingredients:
- Add the diced 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 the vegetables are submerged and the spices are distributed evenly.
- Simmer Until Tender:
- Bring the soup to a boil, then reduce the heat to a gentle simmer and let it cook uncovered for 25 to 30 minutes, or until the potatoes are fork tender and the cabbage has softened into silky ribbons. The broth will take on a deeper color and the kitchen will smell incredible.
- Finish and Serve:
- Remove the bay leaf and taste the soup, adjusting the salt and pepper as needed. Ladle into bowls, scatter fresh parsley on top, and serve hot with a dollop of sour cream or a hunk of crusty bread on the side.
Pin it This soup showed up at a potluck I almost skipped because I was tired and didn't feel like cooking anything fancy. I threw it together in under an hour, carried it in a heavy pot wrapped in towels, and watched it disappear first. Three people asked for the recipe before I even sat down to eat. It reminded me that the best dishes aren't always the complicated ones.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days in an airtight container, and the flavors actually deepen as it sits. I've found that reheating it gently on the stove over low heat works best because the microwave can make the potatoes a bit mushy. If the soup thickens too much in the fridge, just stir in a splash of broth or water when you reheat it. You can also freeze portions in freezer safe containers for up to three months, though the potatoes may change texture slightly after thawing.
Variations to Try
I've swapped regular potatoes for sweet potatoes when I wanted a hint of sweetness, and it completely changed the character of the soup in the best way. Using spicy sausage or adding a pinch of chili flakes gives it a gentle kick that's perfect if you like a little heat. Sometimes I stir in a handful of kale or spinach during the last few minutes of cooking for extra greens. If you're avoiding gluten, just make sure your sausage is labeled gluten free and you're all set.
Serving Suggestions
I love serving this with a thick slice of sourdough or rye bread to soak up every last bit of broth. A small side salad with a sharp vinaigrette cuts through the richness and balances the meal nicely. If you're feeding a crowd, set out bowls of sour cream, chopped parsley, and hot sauce so everyone can customize their bowl.
- Pair it with a crisp green salad dressed in lemon and olive oil.
- Serve alongside buttered rye toast or garlic bread for dipping.
- Top each bowl with a swirl of sour cream and extra black pepper for a classic finish.
Pin it This soup has become my go to when the weather turns cold and I need something that feels like a warm hug in a bowl. It's proof that simple ingredients and a little patience can create something truly comforting.
Frequently Asked Questions
- → Can I use a different type of sausage?
Yes, you can substitute with any smoked sausage, kielbasa, or even spicy sausage for extra heat. Just ensure it's pre-cooked for best results.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The flavors develop even more overnight, making leftovers exceptionally delicious.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for cabbage?
Kale, collard greens, or savoy cabbage work well as substitutes. Add heartier greens during the last 15 minutes of cooking to prevent overcooking.
- → How can I make this soup vegetarian?
Replace the sausage with plant-based sausage or add extra beans for protein. Use vegetable broth instead of chicken broth for a fully vegetarian version.
- → Can I use a slow cooker instead?
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.