Few dishes capture the heartiness of Eastern European comfort food quite like Kielbasa and Cabbage Soup. It pairs great with Cucumber And Tomato Salad and Cucumber Avocado Salad, balancing the rich, smoky broth with fresh, crisp flavors.
Slow simmering the kielbasa infuses the broth with deep, savory notes, while the cabbage soaks up every bit of flavor. Inspired by Polish and German kitchens, this soup relies on simple ingredients and time-honored techniques.
Don’t be afraid to experiment—try a splash of vinegar for brightness or a pinch of caraway for depth. Whether you’re recreating a dish from a European tavern or just looking for a cozy, fuss-free meal, this recipe delivers.
What I Didn’t Expect About This Recipe?
- Kielbasa transforms the broth – I knew it would be flavorful, but the way the smoky fat enriches the soup was a surprise. It’s like instant depth without extra effort!
- It fits any season – Warm enough for winter, yet light enough for a rainy spring evening. Just adjust the seasoning to match your mood.
- Leftovers taste even better – By the next day, the flavors deepen beautifully, making this a perfect meal prep option.
- Pairing it with fresh sides elevates everything – The crisp bite of Cucumber Radish Salad and the creamy richness of Chicken Salad With Canned Chicken bring balance to the table.
- A little mustard goes a long way – Stirring in a spoonful at the end adds a tangy kick that makes every bite pop.
Clear Soup Recipe
Clear soup is a light, flavorful broth made by simmering aromatics like onion, carrots, and ginger, then straining to achieve a smooth, golden liquid. Perfect as a warm, comforting dish, it’s simple yet deeply satisfying, offering a clean taste that highlights fresh ingredients.
Equipment
- Chef’s knife
- Large stockpot
- Wooden spoon
- Fine mesh sieve
- Ladle
- Cutting board
Ingredients
- 10 button mushrooms, sliced thinly
- 2 tsp oil
- 4 whole scallions, sliced
- 6 cups chicken broth
- 2 large carrots, cut into chunks
- 6 cloves garlic, peeled and sliced
- salt to taste
- 1 large sweet onion, peeled and cut into wedges
- 2 inch piece fresh ginger, sliced
Instructions
- Heat a large pot over medium-high heat and add oil.
- Place the onion, carrots, and ginger in the pot, searing them on all sides until caramelized.
- Stir in the garlic and cook briefly until fragrant and lightly browned.
- Pour in the chicken broth, bring it to a boil, then reduce the heat, cover, and let it simmer for an hour.
- Strain the broth through a fine-mesh sieve, discarding the solids or reserving them for another use.
- Adjust seasoning with salt as needed.
- Divide the hot broth into four bowls, garnishing each with fresh sliced scallions and mushrooms before serving.
Notes
- For extra depth of flavor, roast the vegetables before adding them to the pot.
- A splash of soy sauce or a dash of white pepper enhances the broth’s umami.
- Adding a piece of kombu (dried seaweed) while simmering can create a subtle, savory richness.
| Nutrition | Value |
| Calories | 100kcal |
| Carbohydrates | 14g |
| Fibre | 3g |
| Fat | 3g |
| Protein | 4g |
| Cholesterol | 7g |
Tips To Ease Your Job!
- Use a Light-Colored Pot: Opt for a light-colored pot to prevent the soup from becoming cloudy, ensuring a clear broth.
- Avoid Overcooking Vegetables: Overcooking vegetables can lead to cloudiness and mushiness. Cook them just until tender to maintain clarity and texture.
- Simmer Gently: Maintain a gentle simmer to prevent the broth from becoming cloudy or developing off-flavors.
- Strain the Broth: After simmering, strain the broth through a fine-mesh sieve or cheesecloth to remove any impurities, resulting in a crystal-clear soup.
