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Polish Sausage and Cabbage Soup: A Cozy Classic

Polish Sausage and Cabbage Soup

This cozy one-pot soup combines browned Polish kielbasa, cabbage, potatoes, and everyday vegetables in a savory tomato-chicken broth. It makes 6 generous servings and is ideal for a warming family dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 tablespoon Olive oil or vegetable oil
  • 1 pound Polish kielbasa, sliced into 1/4-inch rounds
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, sliced
  • 2 ribs Celery ribs, sliced
  • 3 cloves Garlic cloves, minced
  • 6 cups Low-sodium chicken broth
  • 1 14.5-ounce can Diced tomatoes with juices
  • 1 small, about 1 1/2 pounds Small green cabbage, cored and chopped into bite-size pieces
  • 1 1/2 pounds Yukon Gold or russet potatoes, peeled or unpeeled and cut into 1-inch cubes
Seasonings
  • 1 teaspoon Dried marjoram
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Black pepper
  • 1 leaf Bay leaf
Finishing
  • 1/2 teaspoon Salt, only if needed after tasting
  • 1 tablespoon Fresh parsley, chopped
  • 1-2 teaspoons Apple cider vinegar or lemon juice, optional

Method
 

Step-by-Step
  1. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the sliced kielbasa and cook for 4–5 minutes, turning occasionally, until the sausage is lightly browned.
  2. Transfer the kielbasa to a plate if the pot feels crowded. Leave the flavorful sausage fat in the pot to season the vegetables as they cook.
  3. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–7 minutes, stirring occasionally, until the onion softens and the vegetables begin to smell sweet and savory.
  4. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Avoid browning the garlic, since it can become bitter.
  5. Pour in the chicken broth and diced tomatoes with their juices. Add the potatoes, cabbage, dried marjoram, dried thyme, black pepper, and bay leaf.
  6. Return the browned kielbasa to the pot and stir gently to combine. Bring the soup to a boil, then reduce the heat to low.
  7. Cover the pot partially and simmer for 25–35 minutes. The soup is ready when the potatoes and cabbage are tender and the broth tastes full and savory.
  8. Remove the bay leaf and taste the soup before adding salt. Stir in the apple cider vinegar or lemon juice, if using, then garnish each serving with chopped fresh parsley.

Notes

Brown the kielbasa first for better flavor. Add salt cautiously because kielbasa, broth, and canned tomatoes may already contain sodium. Store leftovers in the refrigerator and reheat gently on the stovetop or in the microwave.