Description
A hearty soup made with kielbasa, cabbage, and fresh vegetables.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 13 ounces kielbasa (smoked Polish sausage)
- 2 sticks celery (chopped small)
- 2 cups green cabbage (chopped small)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 2 Russet potatoes (scrubbed & diced)
- 2 medium carrots (peeled & sliced)
- 4 cups chicken broth
- 2 cups water
- 2 cups (packed) fresh baby spinach
- Salt & pepper (to taste)
Instructions
- Melt the butter and oil in a soup pot/Dutch oven, then add in the onion, sausage, celery, and cabbage. Sauté over medium-high heat for 10 minutes or so.
- Stir in the garlic, smoked paprika, and Italian seasoning, then add the potatoes and carrots to the pot.
- Add the chicken broth and water. Increase the heat to high and bring it to a boil. Once it’s boiling, reduce the heat so it’s simmering. Cook for 15-20 minutes or until the potatoes and carrots can easily be pierced with a knife.
- I like to take a potato masher and quickly mash some of the potatoes to give the soup a slightly thicker texture (I just do this right in the pot). This step is optional.
- Add in the spinach and season the soup with salt & pepper as needed.
Notes
- Feel free to adjust the thickness of the soup by mashing more or less of the potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl