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Dad's Favorite {Family Table Treasure} Recipes

Polish Cabbage Soup

This traditional Polish Cabbage Soup recipe is a staple in our home during the cold winter months. Rich in vitamins and full of flavor! 
Course Appetizer
Cuisine Polish
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 8 people
Calories 45kcal
Author Nicole Crocker


Large Stock Pot
Large Sharp Knife
Cutting board


  • 1 ,1-2 Pound package Country style spare ribs ,excess fat trimmed off.
  • 1 ,32 ounce jar Sauerkraut, no sugar added ( We use Claussen.)
  • 1 Small head of green cabbage ,shredded
  • 1 Bay leaf
  • 5-6 Whole peppercorns
  • 1 Large Onion ,sliced
  • 2 Sticks of celery
  • 2 Carrots ,sliced
  • 3 Cloves Garlic ,minced
  • Salt to taste
  • Pinch of red hot pepper flakes ,optional
  • 1 ,16 ounce package Kielbasi sliced and quartered (optional)(Use as much or as little as you like)


  • Fill a large stock pot with about 8-10 cups of water. Bring to a boil and add spareribs. Reduce heat and simmer for 30 minutes. If any foam forms on surface, skim it off then add sauerkraut and cook for another 30 minutes.
  • Add onion, celery sticks, carrots, garlic, bay leaf, crushed red pepper flakes, peppercorns and shredded cabbage. Cook for another 30 minutes longer.
  • Remove ribs at this point and cut meat from the bone. Shred or cut meat into bite sized pieces and put back into soup. Discard bones.
  • * If you are using kielbasi, add it in at about the last 5-10 minutes of cooking.
  • *Add salt to taste at this point. If you are using the kielbasi it will already add a bit of salt to the soup so taste before you add.
  • * If soup taste too sour you may add a pinch of sugar at the end. Sometimes this can vary depending on the type of sauerkraut you purchase.


Calories: 45kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 274mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2660IU | Vitamin C: 44.1mg | Calcium: 57mg | Iron: 0.6mg