Home /
Recipes /
Appetizer & Hors D'oeuvres Recipes /
Cabbage Soup with Paprika, Kielbasa, and Raisins

Cabbage Soup with Paprika, Kielbasa, and Raisins

(1) Write A Review

There's a wonderful paradox in this soup (Waiter! There's a paradox in my soup!): it's filled with hearty ingredients and hearty flavors -- and yet, the overall feel of the soup is light and delicate. A guaranteed crowd-pleaser in winter. Serves 8 as a main course

SKU 510-Recipe

8 Serves

Add to Wishlist Print

Ingredients:

6 slices bacon, diced
1 medium onion, halved and thinly sliced
4 medium garlic cloves, minced
3 pounds cabbage, cored, and cut and separated into strips 1-inch wide
1/2 teaspoon sweet paprika
2 quarts chicken stock
28-ounce can of tomatoes
1 cup golden raisins
1 1/2 pounds kielbasa (Polish sausage), cut in N-inch slices
minced fresh parsley for garnish

Directions:

Place the bacon in a heavy-bottomed soup pot over moderate heat. Cook for 5 minutes or so, or until a good deal of fat is rendered. Immediately add the onion and garlic. Stir, and cook for 5 minutes.
Add the cabbage and paprika, stirring well to blend. Cook for 5 minutes. Add the stock. In your hand, squeeze most of the juice out of the tomatoes, then cut them into coarse chunks. Add the tomatoes to the pot. Simmer for 15 minutes.
Add the raisins, and simmer for 10 minutes more. Add the kielbasa, and simmer about 3 minutes, or just until the kielbasa slices are warmed. Divide among 8 soup bowls and sprinkle with parsley.

REVIEW SNAPSHOT®

by PowerReviews

Cabbage Soup with Paprika, Kielbasa, and Raisins

3.0

(based on 1 review)

Reviewed by 1 customer

Displaying review 1

Feb

2017

3.0

Basis for a fabulous cabbage soup

By jackzelda

from MN

About Me Foodie

Pros

Flavorful
Healthy

Cons

Best Uses

Comments about Cabbage Soup with Paprika, Kielbasa, and Raisins:

My lazy version is just fabulous. I don't bother with the bacon. I use a ham bone to make stock and use the ham that falls off instead. If I'm short on stock, I add either chicken or beef. And most of the time I cheat on the saute (I use a bit of olive oil and butter if I don't). So I start out with the stock and then add the cabbage, then the onions ... and my secret to a tangy flavor, add two pounds of sauerkraut from the refrigerated section. I use Del Monte stewed tomatoes and don't squeeze out the juice. I leave out the raisins and only use 1 pound of Kielbasa if I have enough ham.

It's actually quite fast to make this way and the tangy flavor of the sauerkraut makes up for not doing all that time-consuming precooking of the cabbage.

Was delighted to find this recipe online. Just moved and haven't unpacked my cookbooks yet. And I've used this recipe for years. Comes close to replicating my grandmother's cabbage soup from the old country.

Displaying review 1