Cabbage Soup with Sausage
A hearty cabbage soup with sausage made with vegetables, dill, and a light creamy broth, simmered gently until comforting and flavorful.
Servings 12 cups
Ingredients
- ¼ cup butter
- ½ large cabbage chopped thin
- 2 carrots peeled and shredded
- 2 large potatoes peeled and shredded
- 1 large beet shredded (or can of sliced beets julienned)
- 1 large large onion diced fine
- 1 tsp salt
- 4 cups chicken stock or water, or as needed to cover vegetables
- 8 oz 8 oz Ukrainian kielbasa sausage, sliced and cubed About 1/2 a large ring
- 1 cup milk or half and half
- 1 tsp dill seed add 1/2 teaspoon more if wanted.
- salt and pepper to taste
Instructions
- Melt butter in a large soup pot over medium heat. Add cabbage, carrots, onion, potatoes, and raw beet if using. Add salt and cook gently, stirring often, until vegetables soften.
- Add enough chicken stock or water to cover the vegetables. Reduce heat to low and simmer until vegetables are tender.
- Add the sausage to the pot. If using canned beets, add them now. Simmer gently to warm through.
- Stir in milk, cream, or half and half. Add dill seed and season with salt and pepper to taste.
- Continue simmering gently until flavors are well blended. Serve hot.