This Polish sausage soup is a fabulous mixture of browned kielbasa, onion, and cabbage, along with cubed potatoes and broth. Add some caraway seeds if you like, and tomatoes are also optional.
This is a rustic soup, and so easy to make and cook. The key to great flavor is the caramelization you will get from browning the sausage, onion, and cabbage prior to adding them to the slow cooker.
This soup is pure comfort food — a meal your family will ask for again and again.
- 1 to 1 1/2 pound red-skinned (or round white potatoes)
- 1 to 1 1/2 pounds Polish sausage (kielbasa)
- 1 large onion (chopped)
- 1/2 medium cabbage (shredded or chopped)
- 1 quart chicken stock (low sodium or unsalted)
- 1 can (14.5 ounces) diced tomatoes (optional)
- Kosher salt and freshly ground black pepper (to taste)
- Optional: 4 to 6 strips bacon (diced)
- Optional: 1/2 teaspoon caraway seeds
- Dice the potatoes — peeled or not — into 1/2-inch cubes. Put the potatoes in the slow cooker.
- Dice the sausage into 1/2-inch cubes.
- Place a large skillet over medium heat. Add the diced bacon, if using, and cook until crisp. Drain on paper towels and then add to the slow cooker.
- Wipe the skillet out and place it over medium-high heat. Add the diced sausage and onion. Cook while frequently stirring until the sausage and onions have browned. Drain well and transfer to the slow cooker with the potatoes.
- Add 2 tablespoons of butter to the skillet along with the cabbage and place it back over medium-high heat. Cook while frequently stirring until the cabbage begins to brown. Transfer to the slow cooker.
- Add the chicken stock to the slow cooker along with the tomatoes and caraway seeds if using.
- Cover and cook on low for 7 to 9 hours.
- Taste and add salt and pepper, as needed.
- Serve the soup with crusty bread.
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||10 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||8 g|