Cabbage and Sausage Soup Recipe

The hours of daylight are very short during the Winter months in Canada.  Often its dark by 4 pm but thankfully the days are getting longer.  I made this soup in January but lost the daylight before taking pictures.  The whole pot got eaten before I could get pictures.  I take that as testament that this Cabbage Soup with Ukrainian Sausage  recipe is really good.

Cabbage and Kielbasa Sausage Soup Ingredients

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1/4 cup butter 1 box

1/2 cabbage chopped thin

2 carrots peeled and shredded

2 large potatoes peeled and shredded

1 large beet shredded (or a can of sliced beets julienned)

1 large onion diced fine

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1 tsp salt

4 cups of chicken stock or water

1 cup sour cream, cream or milk

1 tsp dill seed

8 oz Ukrainian kielbasa sausage sliced and cubed.

salt and pepper to taste

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Cabbage Soup Recipe Instructions

Melt butter in large soup pot, don’t reduce the butter its needed to add richness to all abundance of  vegetables.

Add the cabbage, carrots,onions and potatoes to the pot. If adding raw beet, add it now. 

Add tsp of salt.

Cook over medium heat stirring often to prevent scorching.  The pot will start very full of vegetables, but they shrink as they cook.  Fry the vegetables in the butter on low about ten minutes.

Add the chicken broth until the vegetables are covered.  This may vary on how large your vegetables are,  if the broth doesn’t cover the vegetables add either more chicken broth or water until the vegetables are covered.  Cook over low heat until soft at least half an hour.

Chop and add the sausage.  If using canned beets, julienne them and add now.

I like to add a cup of milk to my soup, and then serve with a dollop of sour cream.  You can add a cup of milk, a cup of sour cream, or a cup of half and half cream depending on your own preferences.

Add the dill seed (not dill weed), I start with a tsp of dill seed, and add more depending on taste.

Season with salt and pepper.

Continue cooking over low heat for at least another 30 minutes.

This soup is hearty.  Like most men Hubs loves it with sausage, but you can omit it if you like.

Low Carb Version

If you want to make this soup low carb, omit the potatoes and replace with 2 cups of precooked, mashed and drained cauliflower.

My mother use to make a borscht that was my absolute favorite, hers was different in that it was not red.  She made hers using water, and cream.  She showed me many times how to make it and I was never able to make it as good as hers.  This soup recipe reminds me of my Mom’s. It’s good but my Mom’s soup was a bowl of heaven.  Let me know how this recipe works out for you.

This is a super easy to make soup recipe, that’s been a last minute meal saver in our home for decades.  Its one of my favorite tried and proven recipes.  I am certain you will enjoy trying it.

Easy Slow Cooker Chicken Noodle Chowder

Sausage and Cabbage Soup

A hearty soup recipe with cabbage, potatoes, carrots, betters, milk and dill. This version is made extra special with the addition of Ukrainian Sausage. You can omit the sausage if you want a vegetarian version. If you want to make the soup low carb, replace the potato with 2 cups of cooked, mashed and drained cauliflower.

Print Recipe

Prep Time:20 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 20 minutes mins

Ingredients

• ¼ cup butter
• ½ large cabbage shredded fine
• 2 large carrots peeled and shredded
• 2 large potatoes peeled and shredded
• 1 large beet shredded (or can of sliced beets julienned)
• 1 large onion diced fine
• 1 tsp salt
• 4 cups chicken broth
• 1 cup milk or cream, or sour cream
• 1 tsp dill seed add 1/2 teaspoon more if wanted.
• 8 oz Ukrainian Sausage About 1/2 a large ring
• salt and pepper to taste

Instructions

• Melt butter in large soup pot, don't reduce the amount of butter its needed to add richness to the abundance of  vegetables.
• Add the cabbage, carrots,onions and potatoes to the pot. If adding raw beet, add it now. 
• Add tsp of salt.
• Cook over medium low heat stirring often to prevent scorching.  Make sure to scrape the bottom of the pot. The pot will start very full of vegetables, but they shrink as they cook.  Fry the vegetables in the butter on low about ten minutes.
• Add the chicken broth until the vegetables are covered.  You want the vegetables to be covered with the brother, but this will vary on how your vegetables are,  If the broth doesn't cover the vegetables add either more chicken broth or water until the vegetables are covered.  Cook over low heat until soft at least half an hour.
• Chop and add the sausage. 
• If using canned beets, julienne them and add now.
• I like to add a cup of milk to my soup, and then serve with a dollop of sour cream.  You can add a cup of milk, a cup of sour cream, or a cup of half and half cream depending on your own preferences.
• Add the dill seed (not dill weed), I start with a tsp of dill seed, and add more 1/2 tsp a time depending on taste.

Servings: 12 cups