This soup is a nod to traditional Polish flavors. It combines the savory richness of smoked sausage with the humble sweetness of cabbage. The addition of ale and caraway seeds provides an earthy depth that makes the kitchen smell like an old-world tavern.
While it tastes like it has simmered all afternoon, this recipe uses a few smart shortcuts to come together in just half an hour. We use shredded cabbage and carrots to cut down on prep time. We also stir crispy fried onions directly into the broth as it simmers. They dissolve slightly, thickening the soup and adding a savory onion flavor that usually takes hours of caramelization to achieve. It is a hearty, grounded meal perfect for a damp evening.
The Recipe
Yields: 8 Servings | Prep time: 10 minutes | Cook time: 20 minutes
Ingredients
- 1 lb Polish kielbasa, cut into 1/2-inch cubes
- 1 package (16 oz) coleslaw mix (shredded green cabbage and carrots)
- 3 cans (14 1/2 oz each) beef broth
- 1 can (12 oz) beer or nonalcoholic malt beverage
- 1 cup water
- 1/2 tsp caraway seeds
- 2 cups crispy fried onions (divided)
- Fresh dill sprigs for garnish (optional)
- Nonstick cooking spray or oil for the pot
Instructions
1. Brown the Meat and Veggies Coat a 5-quart pot or Dutch oven with nonstick cooking spray or a little oil. Add the cubed kielbasa and cook over medium-high heat for about 5 minutes, or until the meat is browned. Add the coleslaw mix to the pot. Sauté the cabbage and carrots with the sausage until the vegetables are tender.
2. Simmer Pour in the beef broth, beer (or malt beverage), and water. Stir in the caraway seeds and 1 cup of the crispy fried onions. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Let the soup simmer, uncovered, for 10 minutes to allow the flavors to blend and the onions to soften into the broth.
3. Serve Ladle the hot soup into serving bowls. Top each bowl with the remaining 1 cup of crispy fried onions for texture. Garnish with fresh dill sprigs if desired.
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Kielbasa & Cabbage Soup with Ale
A hearty, tavern-style soup featuring smoked Polish kielbasa, tender cabbage, and caraway seeds simmered in ale. Ready in just 30 minutes, this soup uses crispy onions to add deep savory flavor instantly.
Ingredients
Instructions
Brown the Meat and Veggies
-
Coat a 5-quart pot or Dutch oven with nonstick cooking spray or a little oil. Add the cubed kielbasa and cook over medium-high heat for about 5 minutes, or until the meat is browned. Add the coleslaw mix to the pot. Sauté the cabbage and carrots with the sausage until the vegetables are tender.
Simmer
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Pour in the beef broth, beer (or malt beverage), and water. Stir in the caraway seeds and 1 cup of the crispy fried onions. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Let the soup simmer, uncovered, for 10 minutes to allow the flavors to blend and the onions to soften into the broth.
Serve
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Ladle the hot soup into serving bowls. Top each bowl with the remaining 1 cup of crispy fried onions for texture. Garnish with fresh dill sprigs if desired.
