Polish Fresh Cabbage Soup Recipe

This Polish kapusta soup made with kielbasa and fresh cabbage is called zupa z kapusty i kiełbasy. Depending on the cabbage used, it can be ready in an hour or a few hours. Healthy and flavorful, it’s the perfect Polish meal!

All About Polish Sausage And Cabbage Soup

In Polish, cabbage is called kapusta, sauerkraut is kapusta kiszona, and sausage is called kielbasa. So the Polish cabbage soup with kielbasa is called zupa z kapusty i kiełbasy.

The fresh cabbage used in the kapusta soup recipe gives it a naturally sweet taste that kids love too! 

Although the soup calls for the use of fresh cabbage, you’ll often find a lot of Poles using sauerkraut when cabbage is not in season. But when it is in season, using fresh cabbage is the best choice!

A great alternative to kapuśniak and kwaśnica soups, this Polish kielbasa and cabbage soup may be less popular, but it’s still as tasty! 

How To Make Polish Cabbage Soup Recipe

Polish sausage cabbage soup is easy to make at home!

You can make your own broth as we do in our chicken rosol recipe, or you can use ready-to-use broth.

Cook diced potatoes in the broth. Next, chop the fresh cabbage finely and add it to the broth to cook till soft.

While the veggies are cooking, dice the sausages and fry in oil or lard till they turn brown in color.

Add the fried sausages, salt, and pepper to the soup. Serve topped with a dollop of sour cream and chopped dill.

Tips For The Best Polish Kapusta Soup Recipe – Kapusta Soup Recipe

• This traditional Polish soup is gluten-free! 
• You can add marjoram or paprika if you wish.
• Young cabbage that’s green in color will cook quickly. If you’re using older fresh cabbage that’s white in color, it will take longer to cook, sometimes even a few hours. Adjust the time on the stove accordingly. 
• Add a few tablespoons of potato starch to the broth if you want a thicker soup. 
• Serve the Polish cabbage soup with kielbasa that’s diced and fried.
• Add a spoon of pork lard for more flavor!
• This soup is good on its own or with toasted bread. 

FAQs About Polish Cabbage Soup Recipe

What Other Veggies Can I Add To The Polish Kielbasa And Cabbage Soup?

If you like, you can add diced carrots, green peas, parsley root, celeriac, or other root veggies to the polish cabbage soup recipe. 

Which Sausages Should I Add To The Polish Sausage And Cabbage Soup?

You can add any kielbasa of your choice to the Polish sausage cabbage soup. Some good options are traditional kielbasa, smoked kielbasa, kabanos sausages, white kielbasa, or krakowska sausages. 

What Other Nationalities Make Cabbage Soup?

Here in Poland, kwaśnica and kapuśniak are made with sauerkraut. Cabbage soup is made in different forms in many different countries. Here are a few:

• soupe aux choux in France
• kaalikeitto in Finland
• kapusniak in Ukraine
• krautsuppe or kohlsuppe in Germany
• skābu kāpostu zupa in Latvia
• zelňačka or zelná polévka in Czechia
• kapustnica in Slovenia
• shchi in Russia
• kålsoppa in Sweden

How Long Can I Store The Polish Kapusta Soup?

Store the kapusta soup in the refrigerator for a week or in the freezer for 3 to 4 months. Reheat before serving!

Polish Fresh Cabbage Soup Recipe

Yield: 8 servings

Polish Fresh Cabbage Soup Recipe

Print

The Polish kapusta soup made with fried kielbasa and fresh cabbage is called zupa z kapusty i kiełbasy. Healthy and flavorful, it's the perfect Polish meal!

Prep Time 10 minutes

Fry Kielbasa Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1 medium cabbage
• 1 gal (3.7l) of broth
• 12 oz (340g) of sausage
• 3 potatoes
• salt, peper
• sour cream to serve (optionally)
• chopped dill to serve (optionally)

Instructions

1. Use ready-to-buy broth or cook your own broth using this recipe.
2. Peel and dice the potatoes, then cook them in broth.
3. Wash and chop the cabbage finely.
4. Add chopped cabbage to the broth and cook until the veggies are soft.
5. In the meantime, dice the sausage, then fry it until it changes color to brownish.
6. Add the sausage to the soup.
7. Season with salt and pepper.
8. Serve warm with a dollop of sour cream and chopped dill.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 394Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 64mgSodium: 968mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 15g

These data are indicative and calculated by Nutritionix