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Ingredients:
- 1 lb kielbasa sausage, sliced into rounds
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 bay leaf
- 1 tsp smoked paprika (optional for a smoky flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the Kielbasa: In a large pot or Dutch oven, cook the sliced kielbasa over medium heat until it’s browned. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add Vegetables and Broth: Add the chopped cabbage, carrots, potatoes, diced tomatoes, bay leaf, and smoked paprika (if using).
- Simmer the Soup: Pour in the broth and stir well. Bring to a boil, then reduce heat and let the soup simmer for 25-30 minutes, until the potatoes and carrots are tender.
- Add Kielbasa and Seasonings: Return the kielbasa to the pot and season with salt and pepper to taste. Let it heat through for a few minutes.
- Garnish and Serve: Remove the bay leaf, garnish with fresh parsley, and enjoy!
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