Pin It My neighbor showed up at my door one winter evening with a pot of this soup, still steaming. She'd made too much, she said, but I think she just knew I'd had a long week. One spoonful and I understood why it's been passed down in her family for generations. The smoky sausage, the soft potatoes, the way the cabbage practically melts into the broth—it all just works. I asked for the recipe before she even left my porch.
I made this for my family the first really cold night of last fall. My dad, who usually asks for seconds of dessert, not dinner, finished two full bowls and sat back with a satisfied sigh. My mom quietly wrote down the name of the recipe on a napkin. It's become our unofficial autumn kickoff meal now, the thing we crave when the temperature finally drops and sweaters come out of storage.
Ingredients
- Smoked sausage or kielbasa (400 g, sliced): This is your flavor anchor, bringing smoky depth to every spoonful—look for one with visible spices in the casing for extra character.
- Potatoes (3 medium, diced): They break down just enough to thicken the broth naturally while still holding their shape, so don't skip the dicing step or you'll end up with mush.
- Green cabbage (1 small head, chopped): It goes from crisp to melt in your mouth tender and soaks up all the savory broth, turning sweet and mild as it cooks.
- Onion (1 large, chopped): The foundation of almost every good soup, it adds gentle sweetness that balances the smokiness of the sausage.
- Carrots (2, sliced): They bring a hint of natural sugar and a pop of color that makes each bowl look as inviting as it tastes.
- Celery (2 stalks, sliced): Often overlooked, but it adds an earthy, slightly peppery note that deepens the overall flavor.
- Garlic (3 cloves, minced): Use fresh if you can—the smell when it hits the hot pot is half the reason this soup feels so comforting.
- Chicken or vegetable broth (1.5 liters): Go for low sodium so you control the salt level, especially since the sausage brings plenty of its own.
- Olive oil (1 tablespoon): Just enough to get the sausage browning without making the soup greasy.
- Salt, black pepper, smoked paprika, thyme, bay leaf: These seasonings work together to build layers of warmth and smokiness that make the soup taste like it simmered all day.
- Fresh parsley, sour cream, crusty bread (optional): The parsley adds a fresh finish, the sour cream brings creaminess, and the bread—well, that's for soaking up every last drop.
Instructions
- Brown the sausage:
- Heat olive oil in a large pot over medium heat and add the sausage slices, letting them sizzle until the edges turn golden and crispy, about 4 minutes. Remove them with a slotted spoon and set aside, leaving the flavorful drippings in the pot.
- Soften the vegetables:
- Toss in the onion, carrots, and celery, stirring them around in those tasty drippings until they start to soften and smell sweet, about 5 minutes. Don't rush this step—it builds the base flavor.
- Bloom the aromatics:
- Stir in the garlic, smoked paprika, and thyme, letting them cook for just a minute until your kitchen smells incredible. This quick toast releases their oils and wakes up the spices.
- Build the soup:
- 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 it a good stir so everything is mingling together.
- Simmer until tender:
- Bring the pot to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the potatoes are fork tender and the cabbage has completely softened. The broth will thicken slightly as the potatoes release their starch.
- Finish and serve:
- Fish out the bay leaf, taste the broth, and adjust the seasoning if needed. Ladle into bowls, sprinkle with fresh parsley, and serve hot with a dollop of sour cream or a hunk of crusty bread on the side.
Pin It I brought this soup to a friend recovering from surgery, and she texted me later that night saying it was the first thing that actually tasted good in days. Something about the simplicity and warmth of it felt healing, not just filling. That's when I realized this isn't just comfort food—it's the kind of meal that shows up when people need it most.
Making It Your Own
If you like heat, swap in spicy sausage or toss in a pinch of red chili flakes when you add the paprika. I've also used sweet potatoes instead of regular ones when I'm craving something a little earthier and slightly sweet. And if you want to stretch it further, throw in a can of drained white beans during the last 10 minutes—they add creaminess and protein without changing the spirit of the soup.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes even better on day two once everything has had time to soak in the broth. Reheat it gently on the stove over medium low heat, adding a splash of broth or water if it's thickened up too much. I wouldn't recommend freezing it because the potatoes can get a little grainy, but if you must, slightly undercook them before freezing.
Serving Suggestions
I love serving this with a thick slice of sourdough or rye bread, something with a good crust that can stand up to being dunked. A small side salad with a sharp vinaigrette cuts through the richness nicely if you want to balance the meal. And if you're feeding a crowd, set out bowls of sour cream, extra parsley, and hot sauce so everyone can customize their bowl.
- Pair it with a crisp white wine or a light lager to keep things refreshing.
- For a heartier meal, serve alongside a simple green salad with lemon dressing.
- Leftovers make an excellent lunch tucked into a thermos—it stays hot and satisfying for hours.
Pin It This soup has become my cold weather reset, the thing I make when I need to feel grounded and cared for. I hope it finds a cozy spot in your rotation too.
Recipe FAQs
- → Can I use a different type of sausage?
Yes, you can substitute with any smoked sausage, chorizo, or Italian sausage. For a lighter version, try turkey sausage. Just ensure it's pre-cooked or brown it thoroughly.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 4 days. The flavors develop beautifully overnight. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for cabbage?
Kale, Swiss chard, or spinach work well as substitutes. Add leafy greens during the last 10 minutes of cooking to prevent overcooking and maintain their texture.
- → How can I make this soup thicker?
Mash some of the cooked potatoes against the side of the pot, or add a cornstarch slurry. You can also blend a portion of the soup and stir it back in for creaminess.
- → Is this soup spicy?
No, this version is mild and family-friendly. The smoked paprika adds depth without heat. For spice, use hot sausage or add red pepper flakes to taste.