Hearty Polish Cabbage and Potato Soup
Warm up with a comforting bowl of Hearty Polish Cabbage and Potato Soup, a delicious blend of fresh cabbage, tender potatoes, and flavorful Polish sausage. Made from scratch with simple ingredients, this wholesome soup is perfect for chilly days and can easily be shared with family or friends. The rich, savory broth combined with a hint of sweetness from the sugar and the satisfying crunch of fresh cabbage makes this dish a delightful addition to your recipe collection. Serve it with crusty bread for a complete meal that warms the heart and soul.
2-4
Servings
100
Calories
10
Ingredients
Ingredients
potato
1 large (cubed)
cabbage
1/2 head (chopped)
chicken broth or water
4 cups (as needed)
Polish sausage
1 (6 inch) (sliced)
sausage drippings
2 tablespoons (from cooked sausage)
flour
2 tablespoons (as needed)
onion
1 small (chopped)
salt
1 teaspoon (to taste)
black pepper
1/2 teaspoon (to taste)
sugar
1 teaspoon (to balance flavors)
Instructions
1
In a large soup pot or Dutch oven, place the chopped cabbage and cubed potatoes.
2
Pour in the chicken broth (or water) until it covers the vegetables halfway. Bring to a gentle simmer and cook until the cabbage and potatoes are tender, approximately 15-20 minutes.
3
While the vegetables are cooking, heat a frying pan over medium heat and add the Polish sausage. Cook until browned on all sides. Remove from the pan, drain any excess fat, and slice into bite-sized pieces.
4
In the same frying pan, add the sausage drippings, and sprinkle in the flour. Stir constantly over medium heat until the flour reaches a brownish color, about 3-4 minutes.
5
Gradually whisk in additional chicken broth (or water) to create a smooth, thick gravy. Add the chopped onion to the gravy and sauté for 2-3 minutes until the onion begins to soften.
6
Pour the gravy mixture into the soup pot with the cabbage and potatoes. Add the browned sausage pieces and stir well to combine.
7
Season the soup with salt, black pepper, and sugar. Allow the soup to simmer for an additional 5-10 minutes, stirring occasionally to ensure even flavor.
8
Taste the soup and adjust seasoning as needed before serving. Enjoy warm with fresh slices of bread for a comforting meal.
Nutrition Information
5g
Fat
10g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Polish Cabbage and Potato Soup?
It is a traditional, comforting soup made with fresh cabbage, tender potatoes, and savory Polish sausage in a rich, roux-thickened broth.
What type of cabbage should I use for this soup?
Fresh green cabbage is the best choice for this recipe as it provides a satisfying crunch and sweet flavor when cooked.
What kind of potatoes work best in this Polish soup?
Russet or Yukon Gold potatoes are ideal because they hold their shape well while becoming tender during the boiling process.
Can I use water instead of chicken broth?
Yes, you can use water, though chicken broth is recommended to provide a deeper, more savory flavor profile for the base.
Is this Hearty Polish Cabbage and Potato Soup healthy?
Yes, with 100 calories per serving and plenty of fresh vegetables, it is considered a wholesome and healthy soup option.
How do I make the soup thicker?
The recipe uses a roux made from sausage drippings and flour to create a thick, gravy-like consistency that is added to the broth.
Can I make this recipe vegetarian?
To make it vegetarian, omit the Polish sausage, use vegetable broth, and use butter or oil instead of sausage drippings for the roux.
How many servings does this recipe yield?
This recipe is designed to serve between 2 to 4 people.
What is the purpose of adding sugar to the soup?
A small amount of sugar is used to balance the savory flavors and the natural acidity of the ingredients.
How long does it take to cook the vegetables?
The cabbage and potatoes typically take 15 to 20 minutes to become tender when simmered in the broth.
Can I use turkey sausage instead of Polish sausage?
Yes, turkey sausage is a great lower-fat alternative that still provides excellent flavor to the dish.
How do I prepare the sausage for the soup?
Brown the sausage in a pan first to develop flavor, then slice it into bite-sized pieces before adding it to the pot.
What should I do if I don't have enough sausage drippings?
If the sausage doesn't render enough fat, you can add a tablespoon or two of butter or cooking oil to help brown the flour.
Can this soup be frozen for later?
Yes, this soup freezes well. Allow it to cool completely before storing it in an airtight container for up to 3 months.
How long can I store leftovers in the refrigerator?
Leftover soup can be kept in an airtight container in the fridge for 3 to 4 days.
What is the best way to reheat the soup?
Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals until hot.
Is this recipe gluten-free?
As written, it is not gluten-free because it uses flour. To make it gluten-free, use a gluten-free flour blend or cornstarch as a thickener.
What can I serve with Polish Cabbage and Potato Soup?
It is traditionally served with crusty bread, rye bread, or even a side of pierogies for a complete meal.
How much protein is in one serving?
Each serving contains approximately 4 grams of protein.
Can I add other vegetables to this soup?
Absolutely. Carrots, celery, or leeks make wonderful additions and can be simmered along with the cabbage and potatoes.
Does the soup need to simmer for a long time?
After combining all ingredients, a final simmer of 5 to 10 minutes is sufficient to meld the flavors together.
Can I use red cabbage instead of green?
You can, but be aware that red cabbage will turn the broth a purple color, which changes the traditional appearance of the soup.
What if my gravy for the soup is too lumpy?
Ensure you whisk the broth into the flour and drippings gradually and constantly to maintain a smooth texture.
How much fat is in this soup?
There are approximately 5 grams of fat per serving.
Is this soup spicy?
The soup is mild and savory. If you prefer heat, you can add crushed red pepper flakes or use a spicy variety of Polish sausage.
What size onion should I use?
One small onion, finely chopped, provides the perfect amount of aromatic flavor for this serving size.
Can I make this in a slow cooker?
Yes, you can cook the vegetables and broth on low for 6 hours, then stir in the browned sausage and the prepared roux at the end.
Why is the flour cooked until it reaches a brownish color?
Cooking the flour (making a dark roux) adds a deeper, nuttier flavor and prevents the soup from having a raw flour taste.
Can I use dried herbs in this recipe?
Yes, adding dried marjoram or dill is a very common way to enhance the authentic Polish flavor of this soup.
Is this a good recipe for meal prep?
Yes, it is an excellent meal prep option as the flavors often improve after sitting in the refrigerator overnight.