Recipe courtesy of David Rosengarten

Cabbage Soup with Paprika, Kielbasa and Raisins

Save Recipe
  • Level: Easy
  • Yield: 4 quarts
Share This Recipe


6 slices bacon, diced

1 onion, halved and thinly sliced

4 garlic cloves, minced

3 pounds cabbage, cored, cut into 1-inch-wide strips and separated

1/2 teaspoon sweet paprika

8 cups chicken or pork stock

1 28-ounce can whole, peeled tomatoes

1 cup raisins

1 1/2 pounds kielbasa, cut in 1/3-inch slices

Chopped parsley, for garnish


  1. In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5 minutes, or until most of fat is rendered. Add onions and garlic; saute 5 minutes until onion is tender. Add cabbage and paprika, stirring to mix well, and saute 5 minutes. Add stock and bring to a boil, stirring. Using your hand, squeeze most of juice from tomatoes, cut into coarse chunks and add to pot. When mixture comes to a boil, lower heat to simmering and cook 15 minutes. Add raisins and cook 10 minutes more. Add kielbasa and simmer just until sausage slices are warm, about 3 minutes. Divide soup among 4 soup bowls and sprinkle with parsley.;