Best 5 Polish Sausage Cabbage Potatoes Soup Recipes

SLOW COOKER POLISH SAUSAGE AND CABBAGE SOUP

Steps:

• Gather ingredients.
• Dice the potatoes (peeled or not) into 1/2-inch cubes. Put the potatoes in the slow cooker .
• Dice the sausage into 1/2-inch cubes.
• Place a large skillet over medium heat. Add the diced bacon, if using, and cook until crisp . Drain on paper towels and then add to the slow cooker.
• Wipe the skillet out and place it over medium-high heat. Add the diced sausage and onion . Cook while frequently stirring until the sausage and onions have browned. Drain well and transfer to the slow cooker with the potatoes.
• Add 2 tablespoons of butter to the skillet along with the cabbage and place it back over medium-high heat. Cook while frequently stirring until the cabbage begins to brown. Transfer to the slow cooker.
• Add the chicken stock to the slow cooker along with the tomatoes and caraway seeds if using.
• Cover and cook on low for 7 to 9 hours.
• Taste and add salt and pepper, as needed. Serve the soup with crusty bread .

POLISH SAUSAGE, CABBAGE & POTATOES SOUP

Steps:

• 1. Melt butter in large saucepan; Add chopped onion and celery and sliced sausage.
• 2. Cook and stir until vegetables are limp and clean and sausage is beginning to brown.
• 3. Add chicken stock and cabbage and bring to a boil; Reduce heat to simmer and cook for 5 minutes.
• 4. Taste for seasoning and add salt and pepper as needed - Don't over cook.

POLISH SAUSAGE AND CABBAGE SOUP

Steps:

• Add first 5 ingredients to a 4-quart slow-cooker.
• Pour broth over all.
• Cover and cook on LOW for 8-10-12 hours.
• Season to taste with salt and pepper; serve hot.

KIELBASA CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.

SLOW COOKED POLISH SAUSAGE, CABBAGE AND POTATO SOUP

Steps:

• Wash and dice the potatoes (no need to peel unless it's how you prefer them) and place them at the bottom of the slow cooker/crock pot. Two small potatoes approximately 450g total weight.
• Slice the sausage length ways and then cut into slices. I personally slice them in half again so the pieces are roughly the same size (or slightly larger) than the diced potato. Put the sausage on top of the potatoes in the pot.
• Finely dice the onion and add that on top of the sausage.
• Chop the cabbage and add that on top of the onion.
• Season with garlic, parsley and plenty of cracked black pepper. Don't add salt as the amount of salt coming from the sausage can vary.
• Prepare the chicken stock to make up 1 litre (the stock cubes I use are 1 cube per 500ml so I mix two) and pour the stock over the other ingredients. Again, I use reduced salt stock cubes. You can always add more salt later.
• Cook on high for 6 hours, medium for 8 hours or low for 10 hours (based on Morphy Richards slow cooker). Stir half way through to ensure everything gets a good 'submerging' or if you can't then closer to the finish time is fine.