Description
This hearty cabbage soup features a flavorful blend of kielbasa, fresh vegetables, and a rich combination of spices simmered to perfection in a savory broth. Ideal for a comforting meal, it balances smoky, spicy, and tangy notes with wholesome ingredients for a satisfying experience.
Ingredients
Scale
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 1 teaspoon mustard powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
Fats and Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Meat
- 14 oz. kielbasa, diced
Vegetables
- 1 yellow onion, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 3 cups green cabbage, finely chopped
- 1 14.5 oz. can diced tomatoes, undrained
Additional Ingredients
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 8 oz. V8 juice (or substitute tomato sauce)
- 6 cups chicken broth
- Salt and pepper, to taste
Instructions
- Prepare the base: Heat butter and olive oil over medium heat in a large soup pot or Dutch oven. Add the diced kielbasa, onion, carrots, and celery. Sauté for 8 minutes, stirring occasionally to soften the vegetables and develop flavors.
- Add aromatics and seasonings: Stir in the minced garlic, tomato paste, Worcestershire sauce, hot sauce, and all dried herbs and spices. Continue sautéing for 2 minutes while stirring continuously to bloom the spices and create a fragrant base.
- Add vegetables and combine: Mix in the chopped green cabbage, undrained diced tomatoes, and V8 juice. Stir well to evenly distribute all the ingredients throughout the pot.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and leave the lid partially cracked. Let it simmer for 25 minutes to blend the flavors and tenderize the cabbage.
- Season and serve: Taste the soup and add salt and pepper according to your preference. Serve hot for a hearty and comforting meal.
Notes
- For a vegetarian version, substitute kielbasa with smoked tofu or tempeh and use vegetable broth instead of chicken broth.
- Adjust hot sauce quantity to control the spice level.
- Soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Freezes well for up to 2 months; thaw overnight and reheat thoroughly before serving.
- Adding a splash of vinegar or lemon juice at the end can brighten the flavors if desired.
