| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 1/4 pounds (1 ring) kielbasa, 1-inch dice
- 1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped
- 1 tablespoon paprika, 1 scant palmful
- 1/2 tablespoon coriander, half a palmful
- 1/2 teaspoon ground allspice
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, crushed
- 1 onion, chopped
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1/2 head savoy cabbage, chopped
- A few grates nutmeg
- 1 cup lager beer, room temp
- 4 cups chicken stock
- 2 cups tomato passata or puree
- 1/2 cup creme fraiche
- 3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried
- Handful fresh parsley leaves, chopped
- 1/2 lemon, juiced
Instructions
- Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 576 |
| Total Fat | 37 g |
| Saturated Fat | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 21 g |
| Cholesterol | 77 mg |
| Sodium | 1305 mg |
| Serving Size | 1 of 6 servings |
| Calories | 576 |
| Total Fat | 37 g |
| Saturated Fat | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 21 g |
| Cholesterol | 77 mg |
| Sodium | 1305 mg |
Reviews
Delish!
I made this as the recipe specified. Note that a packaged link of kielbasa is no longer 1-1/4 lbs. It is now 13oz so I added more meat to make up the difference. For my tastes, the tomato purée overwhelmed the other flavors and the lemon and added sour notes I didn’t like. I would not make it again.
Delicious!!! A great fall meal!!! I topped with sour cream because it felt like a polish dish.
I had green cabbage on hand, so I used that. I didn’t have any beer so used apple cider. Canned tomatoes instead of puree. This does have a great flavor, however the cabbage was under cooked and the sausage became rubbery. I’m disappointed Rachel Ray I wasted time and ingredients.
Wasn’t a fan. Probably because I HATE beer and that’s all I could taste. Even after I dumped all the broth and just added back the tomato passata and chicken broth I could still taste it. Had to drown in hot sauce to half way enjoy it.
Moving up.!!!
Great place for a period commercial right before making cabbage soup. Looks good, making it tonight.
This is a very warming soup. Great for a cheap easy meal. I added 1 tablespoon of garlic powder and onion powder. 1/2 tablespoon of cumin and 1 tablespoon of better than bullion paste. Used smoked paprika instead of plain paprika. Used root beer instead of lager. Made my own creme fresh for the first time.
Easy to make and very delicious! We added slow cooked chicken shredded down when we added the broth, and used ditalini pasta instead of potatoes. Can’t wait for leftovers!