Ingredients:
- 1/2 tablespoon olive or vegetable oil
- 1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices
- 1 tablespoon butter
- 2 carrots, peeled and thinly sliced
- 2 corn cobs, cut into large chunks
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 small head green cabbage, chopped
- 1 (14.5-ounce) can chicken broth
- 1 1/2 cups water
- 1 chicken bouillon cube
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon packed brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon caraway seeds (optional)
- 1/4 teaspoon dried thyme
- 1/3 cup heavy cream
Directions:
- Prepare the Ingredients:
- Begin by gathering all your ingredients. Slice the smoked Kielbasa, peel and slice the carrots, cut the corn into chunks, chop the onion, mince the garlic, chop the cabbage, and cube the potatoes. This will make the cooking process smoother and faster.
- Cook the Sausage:
- Heat the olive or vegetable oil in a large Dutch oven over medium heat. Add the sliced sausage and cook until it’s nicely browned on both sides. This will take about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside on a plate.
- Sauté Vegetables:
- In the remaining oil and sausage drippings, add the butter. Once melted, add the carrots and onion, and cook until they start to soften, about 5 minutes. Incorporate the corn and continue to sauté for another 3 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant, ensuring it doesn’t burn.
- Cook the Cabbage:
- Add the chopped cabbage to the pot, stirring for a minute or two until it begins to wilt. This step helps in building the flavors and texture of the cabbage.
- Add Liquids and Potatoes:
- Stir in the chicken broth, water, and bouillon cube. Add the cubed potatoes and sprinkle in the packed brown sugar. This will add a slight sweetness, balancing the savory flavors of the sausage and broth.
- Simmer the Soup:
- Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together.
- Final Seasoning and Cream:
- Return the browned sausage to the pot. Season with black pepper, caraway seeds (if using), and dried thyme. Pour in the heavy cream and stir everything together. Bring the soup back to a simmer for another 5 minutes to heat through.
- Serve:
- Taste and adjust seasoning if necessary. Serve the soup hot with crusty bread or a side salad for a complete meal.
Additional Tips:
- For a Smokier Flavor: Consider using smoked paprika or a smoked variety of paprika while cooking the onions.
- Adjusting Thickness: If the soup is too thick for your liking, you can add more broth or water. Conversely, if it’s too thin, let it simmer uncovered for a few additional minutes.
- Storage: This soup stores well and can be refrigerated for up to 4 days, or frozen for up to 3 months. The flavors often improve the next day.
Enjoy your hearty and comforting bowl of cabbage soup with smoked sausage!
