3.7 124

Cabbage, Kielbasa and Rice Soup

  • Total Time:
  • Servings: 4

Good sausage is an excellent time-saver, because the links are already spiced and seasoned. The slices of Polish kielbasa in this soup add a wonderfully smoky, peppery, garlicky flavor.


slideshow  More Fast Soups


KEY: Fall, Winter, Fast - Column, Eastern European, Polish, Beans, Grains & Legumes, Soups & Stews, Fast, Make Ahead, Dinner

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  • 7 3/4 cups low-sodium chicken broth
  • 1 cup long-grain white rice, such as basmati or jasmine
  • 1 tablespoon vegetable oil
  • 3/4 pound kielbasa, halved lengthwise and thinly sliced
  • 1 onion, halved and thinly sliced
  • 1/2 medium green cabbage, cored and finely shredded
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender.
  2. Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened, about 6 minutes. Add the remaining 6 cups of broth and bring to a simmer. Cook over moderately low heat until the cabbage is tender, 10 minutes. Season with salt and pepper, stir in the rice and serve.

Suggested Pairing

Fresh, herbal Austrian Grüner Veltliner.

Contributed By Photo © Yunhee Kim Published April 2009

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