With all this bitter cold we have been experiencing here in the North East, I have been making a lot of soups. And this is one of the most amazing soups I have had. The cabbage cooks up with a sweetness to it and is not bitter at all. That subtle sweetness paired with the salty kielbasa, wow! The flavor is amazing and combined with the fact this soup is so easy and quick to prepare, it makes it a keeper for sure. Even if you are not a huge cabbage fan, don’t be afraid to give this a try.
I first tried this soup when my really good friend Rebecca made it for a ladies tea at our church. I honestly was kind of skeptical about trying it, but, I know she is a great cook- so I figured I would give it whirl. And I am so glad I did. It was so good I didn’t want to eat anything else! I got the recipe from her and I wanted to make it so bad, but my husband is not a cabbage fan unless it is smothered in coleslaw dressing. So after another soup potluck (where I devoured this soup), Rebecca let me take the little bit that was left in the pot home to test out on him. And guess what- he liked it!!!! So now I can make it for the whole family for dinner and not just when he is away. My kids, even the littlest one, all love this too.
It is amazingly simple to make and takes only 30-35 minutes. One change I made was to add garlic cloves- in my opinion garlic adds great flavor to soups, but feel free to leave them out if you want. I also added that you can use a bit of brown sugar to add subtle sweetness if you don’t have apples (no extra store trips- or buying apples when they are out of season!). In fact, the only thing it was missing today was a nice thick slice of rye bread slathered in butter. The hint of caraway in the soup just lends so well to go with rye bread. Unfortunately, I didn’t have any, and it is an all day affair to make a fresh loaf. Next time, I will plan better but for now some homemade white bread worked. (doesn’t most bread work with a thick coating of butter!)
- 3 cups of coleslaw mix (or 3 cups shredded cabbage)
- 2 medium sized carrots, chopped
- 1 onion chopped (about 1/2 cup)
- 3-4 garlic cloves, minced
- 1/2 cup chopped celery
- 1/2 tsp caraway seeds
- 2 Tbsp of butter
- 32 oz carton of chicken broth (or use homemade)
- 3/4 to 1 pound of good kielbasa sausage or polish sausage, cut into 1/2 inch pieces
- 2 medium golden delicious apples, chopped- I use whatever apples I have or if you don't have apples add a Tablespoon or so of brown sugar for the added sweetness.
- 1/4 tsp of pepper
- 1/8 tsp of salt
- Additional salt and pepper to taste
- In a large soup pot, melt butter and saute coleslaw mix (or cabbage), carrots, onion, garlic and caraway seeds for 5-8 min or until vegetables are crisp-tender.Stir in the rest of the ingredients including the 1/4 tsp of salt and pepper.
- Bring to a boil then reduce heat to maintain a simmer. Simmer, uncovered for 20-30 min, stirring occasionally. Check seasoning level more toward the end and add additional salt and pepper to taste.