Recipe Kielbasa and Cabbage Soup paleo-min

Recipe: Kielbasa and Cabbage Soup

Ever tried Kielbasa? Biala Kielbasa is a Polish smoked sausage traditionally made with pork, and seasoned with garlic and marjoram before being smoked. If you can find it – and it sticks to its traditional Polish routes, chances are it will be paleo – but make sure you check the ingredients. This is a really flavoursome soup- and completely paleo!

Recipe Kielbasa and Cabbage Soup paleo-min

Recipe: Kielbasa and Cabbage Soup
Recipe type: Soups
  • Drop of coconut oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 1 clove crushed garlic
  • 120g (1/4 lb) Kielbasa (or substitute with another smoke sausage)
  • 5 tomatoes, chopped
  • ½ shredded cabbage
  • ½ litre (2 cups) chicken stock
  • dash of apple cider vinegar
  • pinch paprika
  • bay leaf
  • Ground pepper & sea salt
  1. ) Put the coconut oil in a pan, and over a medium heat cook the onion, carrots, garlic and sausage. You'll want to cook these until the onions start to soften.
  2. ) Add in the tomatoes, cabbage, chicken stock and apple cider vinegar
  3. ) Cover the pan and bring to the boil, then reduce to a simmer. If it gets too dry, add more stock or water.
  4. ) Add in the paprika, bay leaf and seasoning and allow to simmer for about 20 minutes, stirring frequently.
  5. ) Remove the bay leaf, serve and enjoy.

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2 replies
  1. PaleoMotoRider
    PaleoMotoRider says:

    It is a great soup!
    Could be also made on lard instead of coconut oil, and with beef-chicken stock (using both meats to make a stock will enrich flavor, as my Grandma always said).

    One comment for clarification if I may. “Biala kielbasa” (white sausage) is not smoked, that’s why is white. It is traditional Easter Eve meal, should be raw and always cooked before eating. On the other hand, kielbasa (without adjective) is common name for any other than white sausage. Should be smoked but differently seasoned with garlic, marjoram, juniper fruits, and other. In this cabbage soup smoked sausage it is much better, as Suz said.

  2. Magda
    Magda says:

    Hi guys, as a Polish reader I just wanted to add that this soup is traditionally made with sauerkraut, not raw cabbage (it can be a mixture of both, if you don’t like sauerkraut that much). It makes a huge difference in taste.
    I also favor a recipe where you add just a little bit of honey (1-2 teaspoons).


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