Fresh Kielbasa and Cabbage Soup

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“If you are trying to watch your calorie and fat intake and are looking for a recipe that is savory and satisfying, give this one a try. It is easy to prepare and is table ready in about 30 minutes. I recommend that it be served with a hearty rye or pumpernickel bread so you can mop up every last drop.”

Ingredients Nutrition


  1. In a 3 quart stock pot:
  2. • Brown the kielbasa, remove and cut into bite size portions then return to pot. NOTE: While browning the sausage you made need to add a small amount of oil to aide in browning.
  3. • Slice onion into shreds and add to pot.
  4. • Slice mushrooms and add to pot.
  5. • Sauté sausage, onion and mushrooms at medium / med low heat for approximately 10 minute in the oils in the pot left by the browning of the sausage.
  6. • While sautéing sausage, onions and mushrooms, prep the cabbage by slicing into long thin shreds.
  7. • Add the cabbage to the sauté mix and continue to sauté.
  8. • Add the caraway seed.
  9. • Salt and pepper to taste.
  10. • Add enough chicken broth to cover the ingredients in the pot plus.
  11. • Stir in the tomato paste.
  12. • Bring to a boil, and then reduce to a simmer. Simmer for approximately 20 minutes.

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