Polish Recipes

Polish cabbage and sausage soup

Polish cabbage and sausage soup {Zupa z Kapusty z Kiełbasą}

I love cabbage. I love how it tastes raw, I love how it tastes fermented, I like it in soup and in salad. I like it cold or hot. I love what it does to my digestive system and it is easy on the wallet. I am pretty sure that 99% of Poles would support me in this case. We consume A LOT of cabbage. In fact, I remember when I was a kid my grandma would buy a winter value every year and put it in the cool basement for storage. Endless supplies were readily available and would turn out to be delicious homemade sauerkraut Per bigos, fried cabbage or Golabki. I also don’t remember ever getting sick from it.

This cabbage sausage soup has many interpretations. Some ingredients or spices depend on who makes them, so I wouldn’t be surprised if your family did a little differently. Some cooks like to add potatoes, sometimes me too. The amount of cabbage and sausage can also vary. Once you’ve done it once or twice, you’ll find the best way to suit your taste buds. If you like it meaty add more sausage. If you are okay with cabbage being the star, then this is your focus. Try my recipe and customize as you see fit. Mine has become beautiful and balanced. Smoked sausage comes through but isn’t intrusive. Cooked cabbage gives off a lot of sweetness and goes well with carrots and other root vegetables. Tomatoes give a nice reddish tint and a bit of spicy taste for a nice, rounded, cold winter soup.

Polish cabbage and sausage soup {Zupa z Kapusty z Kiełbasą}


  • 12-16 oz / 350-500 g good quality smoked sausage
  • 3 bay leaves
  • 5-6 whole peppercorns and allspice each
  • 1 onion, chopped
  • 8 cups of water or broth
  • 1 cup of carrots, sliced
  • 1 parsnip
  • 3 celery stalks or 1/4 of a celery root, diced
  • 1 can of diced tomatoes or 4 fresh tomatoes or 3-4 tablespoons of tomato paste
  • 1/2 head of medium-sized cabbage, chopped
  • salt


  1. Dice or slice the sausage (I like to dice, I eat more easily later) and put in a soup pot. Fry until the edges are golden brown. Add the chopped onion, bay leaves, peppercorns and allspice. Fry until the onion is cooked through.

  2. Add the water / broth, carrots, celery, parsnip and a little salt (amount depends on whether you are using water or broth). Simmer on low for about 15-20 minutes, or until vegetables are tender.

  3. In the meantime, chop the cabbage. When the broth is ready, add cabbage and tomatoes. Cook for another 5-10 minutes until the cabbage becomes soft. Do not cook cabbage for too long. They want a bit of crunch in there.

  4. Season to taste and add a little salt if necessary.


Some people like to add potatoes to this soup. I do sometimes. Works either way. As always, the soup tastes even better the next day.

Print recipe

Hope you try this simple soup.



Polish cabbage sausage soup

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