Save to Pinterest I was standing at the stove one rainy Tuesday, staring into the fridge at leftover sausage and half a cabbage, when this soup happened almost by accident. The kitchen smelled like garlic and thyme within minutes, and by the time the broth started bubbling, I knew I'd stumbled onto something I'd make again and again. It's the kind of soup that doesn't ask much of you but gives back warmth, comfort, and that satisfied hum you make after the first spoonful. There's no fancy technique here, just good ingredients doing their thing together. Sometimes the best recipes are the ones you don't plan.
The first time I made this for friends, I wasn't sure it would be enough, but three of them went back for seconds and one asked for the recipe before she even finished her bowl. We sat around the table with crusty bread and butter, dunking and slurping, and the conversation stretched long past the meal. That's when I realized this soup has a way of slowing people down, making them linger. It's unpretentious and filling, the kind of thing that turns a regular dinner into a moment worth remembering.
Ingredients
- Smoked sausage or kielbasa (400 g): The smoky, savory backbone of the soup that infuses every spoonful with deep flavor, and browning it first adds a little caramelized richness.
- Potatoes (3 medium, diced): They break down just enough to thicken the broth slightly while staying tender and creamy, so don't skip the step of dicing them evenly.
- Green cabbage (1 small head, chopped): It wilts into silky, sweet ribbons that soak up all the broth, and using fresh cabbage makes all the difference in texture.
- Onion (1 large, chopped): The aromatic base that sweetens as it cooks and ties all the other flavors together.
- Carrots (2, sliced): They add a subtle earthiness and a pop of color that makes the soup feel more complete.
- Celery (2 stalks, sliced): Brings a quiet, vegetal backbone that rounds out the aromatics without shouting.
- Garlic (3 cloves, minced): The moment it hits the pot, the whole kitchen smells like home, so don't rush this step.
- Chicken or vegetable broth (1.5 liters): Use good quality broth because it's the liquid heart of the soup, and homemade is even better if you have it.
- Olive oil (1 tablespoon): Just enough to get the sausage browning and the vegetables softening without any greasiness.
- Smoked paprika (1 teaspoon): Adds a warm, smoky depth that plays beautifully with the sausage and makes the whole pot more complex.
- Dried thyme (1/2 teaspoon): A whisper of earthiness that feels right at home in a pot of vegetables and broth.
- Bay leaf (1): It works quietly in the background, adding a subtle herbal note you'd miss if it weren't there.
- Salt and black pepper: Season generously and taste as you go, because every broth is different.
- Fresh parsley (2 tablespoons, chopped): A bright, grassy finish that wakes up each bowl right before serving.
Instructions
- Brown the sausage:
- Heat the olive oil in a large soup pot over medium heat and add the sausage slices, letting them sizzle and brown for about 4 minutes until the edges turn golden and a little crispy. Remove them with a slotted spoon and set aside, leaving behind all that flavorful fat in the pot.
- Soften the aromatics:
- Toss the onion, carrots, and celery into the same pot and sauté for 5 minutes, stirring occasionally, until everything softens and the onion turns translucent. The vegetables will pick up all those browned bits from the sausage, which is where the magic starts.
- Bloom the spices:
- Stir in the garlic, smoked paprika, and thyme, and cook for just 1 minute until the garlic is fragrant and the spices coat everything. This quick step releases all the aromatics and makes the whole pot smell incredible.
- Build the soup:
- Add the diced potatoes, chopped cabbage, and browned sausage back into the pot, then pour in the broth and drop in the bay leaf, salt, and pepper. Stir everything together so the vegetables are submerged and ready to simmer.
- Simmer until tender:
- Bring the pot to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the potatoes are fork tender and the cabbage has melted into the broth. The soup will thicken slightly as the potatoes release their starch.
- Finish and serve:
- Remove the bay leaf, taste the soup, and adjust the salt and pepper as needed. Ladle it into bowls, sprinkle with fresh parsley, and serve hot with a dollop of sour cream or a hunk of crusty bread on the side.
Save to Pinterest There was a night last winter when I made this soup and turned off all the lights except the one over the stove, and the kitchen felt like the coziest place in the world. My partner wandered in, drawn by the smell, and we ate straight from the pot with spoons, standing at the counter like kids sneaking dessert. It wasn't fancy or Instagram worthy, but it was perfect. That's what this soup does—it makes the ordinary feel like enough.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days in an airtight container, and the flavors deepen as it sits, so leftovers are actually a gift. When you reheat it on the stove, add a splash of broth or water because the potatoes will absorb some liquid overnight. I've also frozen it in portions for up to three months, though the potatoes can get a little softer after thawing, so just stir gently when reheating. It's the kind of meal that makes future you very grateful.
Ways to Make It Your Own
If you like heat, swap in spicy sausage or add a pinch of chili flakes when you bloom the spices, and the soup takes on a whole new personality. I've also used sweet potatoes instead of regular ones, which adds a subtle sweetness that plays nicely with the smokiness. Sometimes I throw in a handful of kale or spinach in the last five minutes for extra greens, and it wilts right into the broth without any fuss. This recipe is forgiving and flexible, so trust your instincts and use what you have.
Serving Suggestions
A thick slice of crusty bread with salted butter is all you really need alongside this soup, but a simple green salad with a sharp vinaigrette cuts through the richness beautifully. I love serving it with a dollop of sour cream stirred in at the table, which adds a tangy creaminess that makes each bowl feel a little more indulgent. On really cold nights, I'll set out pickles or a bit of whole grain mustard on the side, and the sharp acidity balances the smoky sausage perfectly.
- Serve with a hearty rye or sourdough bread for dipping and soaking up every last bit of broth.
- Top each bowl with a swirl of sour cream and extra cracked black pepper for a restaurant style finish.
- Pair it with a crisp lager or a glass of dry white wine if you're feeling fancy.
Save to Pinterest This soup has earned a permanent spot in my cold weather rotation, and I hope it does the same for you. It's simple, satisfying, and proof that comfort doesn't have to be complicated.
Common Recipe Questions
- → Can I use a different type of sausage?
Absolutely. While kielbasa and smoked sausage work beautifully, you can substitute Italian sausage, bratwurst, or chorizo. For spicier results, use hot sausage or add chili flakes. Each variation brings unique flavor notes to the broth.
- → How do I make this soup gluten-free?
Simply ensure your sausage is labeled gluten-free, as most broth and vegetables are naturally free of gluten. Always check ingredient labels, particularly on processed sausages. All other components are naturally gluten-free.
- → Can I substitute the potatoes?
Yes, sweet potatoes create a delicious variation with a slightly sweeter profile. Root vegetables like parsnips or turnips also work well. Adjust cooking time slightly if using harder vegetables—aim for fork-tender results.
- → How long does this soup keep?
Store in airtight containers in the refrigerator for up to four days. The flavors actually deepen overnight as ingredients meld together. Reheat gently on the stovetop, adding broth if needed to reach desired consistency.
- → What's the best way to serve this soup?
Ladle into bowls and garnish generously with fresh parsley. Top with a dollop of sour cream for richness, or serve alongside crusty bread for soaking up every drop. Both additions complement the savory broth beautifully.
- → Can I make this in a slow cooker?
Yes. Brown the sausage and sauté aromatics first, then transfer everything to a slow cooker with broth. Cook on low for 6-8 hours or high for 3-4 hours. This method is perfect for hands-off meal preparation.