You wouldn’t think that such simple ingredients could create a soup that would pack such a punch like this one can – and its all thanks to the Poles who brought us delicious Kielbasa (a smoked sausage found in the deli meat aisle; for my South African readers, these are what we have come to know and love as ‘Russians’.)
This recipe is a great example of what we refer to as Dirty Keto: it’s a low-carb soup (only 10g carbs per hearty bowl), but the small amount of wheat and soy found in the sausages are considered highly frowned upon with the keto police. And they are correct: wheat is inflammatory and the Kielbasa itself is a processed meat. However, if you are flexible to give this a go on your low-carb journey, you will love the homely, hearty flavours. Do make the effort to source smoked paprika, as it adds the additional necessary flavour punch. If its not substantial enough as a main meal, serve this low-carb and cabbage soup with a slice or two of my Quick Chia Keto Bread. THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
– – – – – – PER SERVING – – – – – –
Carbs 10g | Fat 25g | Protein 14g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Low-carb Sausage and Cabbage Soup
- 1/3 stalk celery
- 1 TB lard
- 3 spring onions
- 200 g (7.1 oz) Savoy cabbage
- 1 tsp smoked paprika
- 1 bay leaf
- 170 g (6 oz) Polish smoked sausage, (Kielbasa)
- 600 g (21.2 oz) warm chicken stock
- Thinly slice the celery. Cut the main stalks of the spring onions into 1-inch pieces. Thinly slice the savoy cabbage.
- Thinly slice the green parts of the spring onions - but set these aside to garnish.
- Heat the lard in a pan and add the celery. Cook over low-moderate heat until the celery has completely softened.
- Add the spring onions, cabbage, smoked paprika and bay leaf. Increase the heat to moderate. Stir continuously until the vegetables have been coated in the paprika and are being partially softened.
- Cut the sausage into rounds. Add them to the pan and pour in the warm chicken stock.
- Simmer, covered, for 10-15 minutes. Remove and discard the bay leaf.
- Divide the soup between two warm bowls and serve garnished with the sliced green parts of the spring onions. (NOTE: I used a simple Knorr chicken stock pot (gluten-free), dissolved in 600g boiling hot water.)
Watch the video (... with blooper reel!)
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Nutritional Information per serving
Calories 322Kcal / 1347kJ
Wheat (may be found in the Kielbasa)
Mustard (may be found in the Kielbasa)
Milk (may be found in the Kielbasa)
Soya (may be found in the Kielbasa)
See all the Soups, Stocks & Broths on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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