Kielbasa and Cabbage Soup

This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.

Ingredients

Ingredient Checklist



Directions

Instructions Checklist
  • Cut kielbasa in half lengthwise, then crosswise into 1/4-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.

  • Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.

  • Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.



The fast easy way, and the fresh ingredients the other way (crock pot)
I just chop up half a head of cabbage and slice up kielbasa. I use 1 box of chicken broth and 2 cups water. I cheat and used canned veggies when I’m super hungry ( 1 can sliced carrots one can dices potatoes) one can petite diced tomatoes.
Add salt and pepper to taste and a teaspoon of oregano.
When I have more time I use fresh carrots and new red potatoes in crock pot and cook on high for 5 hours.
Hope you enjoy it

Tips

To make ahead: Refrigerate for up to 4 days.

about 1 1/2 cup

222 calories; protein 11.9g; carbohydrates 31.5g; dietary fiber 4.8g; sugars 7.4g; fat 6.6g; saturated fat 1.5g; cholesterol 12.7mg; vitamin a iu 5695.1IU; vitamin c 35.6mg; folate 58.4mcg; calcium 77.6mg; iron 1.9mg; magnesium 39.4mg; potassium 846.7mg; sodium 508.6mg.

2 vegetable, 1 starch, 1/2 fat, 1/2 lean protein

Article Categories:
Soup Recipes

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