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Cabbage and Kielbasa Soup

Servings 10


  • 3 tablespoons olive oil
  • 2 medium onions (peeled and diced)
  • 3 garlic cloves (optional, peeled and crushed)
  • 1 head green cabbage (cored and chopped)
  • 1/2 cup flour
  • 2 cups dry white wine
  • 4 cups beef stock
  • 4 cups water
  • 2 tablespoons tomato paste
  • 1 tablespoon sweet paprika
  • 10 juniper berries
  • salt to taste
  • ground pepper to taste
  • 1 pound kielbasa or polish sausage (sliced)


  • Add the olive oil to a large non-stick stock pot and heat on low. Add the onion and garlic and sauté until they turn transparent. Add the cabbage and sauté it (covered) stirring periodically until well wilted.
  • Add the flour and mix well.
  • Add the wine and stir until the mixture begins to thicken a bit. Add the beef stock, water, tomato paste, paprika, and juniper berries. Stir to combine well. Bring to a boil, turn down the heat, and simmer for 30 more minutes to combine the flavors.
  • Add the salt, pepper, and sausage and simmer for 20 minutes to heat the sausage.


I sometimes substitute some hot paprika for part of the sweet paprika to spice things up a bit.
 Don't eat the juniper berries, throw them out instead.