Sausage, Potato and Cabbage Soup

My neighbor Martha showed up at my door one October evening with a bag of potatoes and cabbage from her garden, insisting I make something hearty before the real cold set in. I rummaged through the freezer, found some good sausage, and threw together what became this soup—the kind that fills your kitchen with that deep, savory warmth that makes you forget about the temperature outside. It's been my go-to ever since, especially when I need something that doesn't demand much fussing but delivers real comfort.

I served this to my book club last November, and everyone went quiet for that first spoonful—the kind of quiet that means they're too busy enjoying something to make conversation. One person asked for the recipe, then another, and suddenly I was the person known for this soup, which still makes me smile.

Ingredients

• Smoked sausage or kielbasa (400 g): The anchor of this soup, adding smokiness and saltiness that seasons everything around it without needing much else.
• Potatoes (3 medium, about 500 g): They soften into the broth and give the soup body and substance, becoming almost creamy without any cream.
• Green cabbage (1 small head, about 600 g): The humble hero that adds sweetness when cooked down and keeps the soup light despite all the richness.
• Onion (1 large): The foundation—take your time chopping it because it builds the flavor base everything else sits on.
• Carrots (2) and celery stalks (2): These aren't just filler; they add natural sweetness and depth that rounds out the whole pot.
• Garlic (3 cloves, minced): Don't skip the mincing step—it distributes better and disappears into the broth rather than sitting in chunks.
• Chicken or vegetable broth (1.5 liters): Use something you'd actually drink on its own, because it becomes the soul of this soup.
• Olive oil (1 tablespoon): Just enough to brown the sausage and soften the vegetables without making things greasy.
• Smoked paprika, thyme, salt, pepper, and bay leaf: These seasonings work together to create that cozy, European farmhouse flavor without overpowering anything.
• Fresh parsley and sour cream (optional garnish): The parsley brightens things up at the end, and sour cream cuts through the richness if you want it.

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Brown the sausage first:

Heat your oil in a large pot over medium heat and get those sausage slices golden on the edges—about 4 minutes. This step locks in flavor and gives the broth something savory to build on.

Build your flavor base:

Add onion, carrots, and celery to the same pot and let them soften for 5 minutes, scraping up any browned bits from the sausage. You'll notice the pot start to smell genuinely delicious.

Wake up the seasonings:

Stir in your minced garlic, smoked paprika, and thyme for just 1 minute until fragrant—don't let it burn or the spices taste bitter. This is the moment everything shifts from just ingredients to an actual dish.

Bring it all together:

Add the potatoes, cabbage, and browned sausage back in, pour your broth over everything, toss in the bay leaf, salt, and pepper. Bring it to a boil, then drop the heat down and let it simmer uncovered for 25 to 30 minutes until the potatoes and cabbage are fork-tender.

Finish and serve:

Fish out the bay leaf, taste, and adjust your salt and pepper because that's where most soups fall short—they need that final seasoning push. Ladle into bowls, top with fresh parsley if you have it, and serve with sour cream or crusty bread on the side.

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There was a morning last winter when my daughter came down with a cold, and I had this soup simmering on the stove before she even asked for anything. She ate it slowly, curled up on the couch with a blanket, and by the end of the day she was asking for seconds—that's when I realized this wasn't just a recipe, it was one of those things that actually makes people feel better.

The Secret to Getting It Right

The magic is in not rushing any of the early steps. I learned this the hard way by trying to speed through the browning and vegetable softening phases, and the soup came out tasting flat and one-dimensional. When you give the sausage time to brown and the vegetables time to truly soften, they release sugars and flavors that become the foundation of something genuinely delicious. It's the difference between soup that fills your stomach and soup that you actually crave.

Seasonal Variations That Actually Work

I've made this soup in summer with spring potatoes and fresh dill instead of thyme, and it transforms into something lighter while keeping that same satisfying structure. In fall, I sometimes add diced bell peppers along with the onions, and in winter I stick closer to the original but sometimes throw in a handful of kale at the very end for extra green vegetables. The formula is flexible enough to bend to whatever you have on hand or what the season is asking for, which is partly why I keep coming back to it.

Storage and Leftovers

This soup actually improves on day two or three because the flavors keep mingling and deepening in the refrigerator. Store it in containers for up to 4 days, and when you reheat it, add a splash of broth to loosen it back up since potatoes absorb liquid as everything sits. I've also frozen it successfully, though I usually leave out the potatoes and add fresh ones when reheating because frozen potatoes get a bit mushy.

• Let the soup cool completely before refrigerating to avoid steam buildup and condensation.
• If you're freezing, leave about an inch of headspace in your container because liquids expand.
• The sour cream topping is best added fresh right before serving, not stirred into the whole pot.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This soup has become one of those recipes that gets better every time you make it because you figure out what you like and adjust accordingly. It's the kind of dish that deserves a spot in your regular rotation.

Recipe FAQ

→ Can I use a different type of sausage?

Yes, you can use any smoked sausage, kielbasa, or even Italian sausage. For a spicier version, try andouille or chorizo. Just ensure it's pre-cooked or brown it thoroughly in step 1.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors develop and intensify overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth if needed.

→ What can I substitute for cabbage?

Kale, collard greens, or Swiss chard work well as substitutes. Add heartier greens earlier in the cooking process, or tender greens like spinach in the last 5 minutes of cooking.

→ How can I make this soup creamier?

For a creamier texture, mash some of the potatoes against the side of the pot during the last 10 minutes of cooking, or stir in 1/2 cup of heavy cream or sour cream just before serving.

→ Is this soup spicy?

No, this version is mild and family-friendly. The smoked paprika adds depth without heat. For spice, add red pepper flakes, use spicy sausage, or serve with hot sauce on the side.