Melt the butter in a heavy stock pot or Dutch oven over medium heat. As it melts, it will start to foam, releasing a nutty aroma. Add the chopped onions and sauté for about 5 to 7 minutes until they become soft and translucent. You’ll know they’re ready when they turn a lovely golden color.
Next, add the diced carrots and celery to the pot. These vegetables will add a nice crunch and subtle sweetness. Cook for about 5 minutes, stirring occasionally, until they soften slightly.
Now it’s time to introduce the garlic. Add it to the pot and sauté for another minute. You’ll notice the wonderful aroma wafting through your kitchen, signaling that it’s time to add the cabbage.
Stir in the roughly chopped cabbage and cook for about 5 minutes, until it starts to wilt and soften. The vibrant green color will brighten your soup.
Add the sliced kielbasa, thyme, salt, pepper, and crushed caraway seeds. These spices will enhance the flavor profile, and the kielbasa will start to render its savory juices. Stir everything together and let it cook for about two minutes.
Sprinkle in the flour and stir well, cooking for an additional two minutes. This will help to create a thickened base for your soup.
Gradually pour in the chicken broth while stirring to avoid lumps. Add in the chicken bouillon base and the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to medium. Cover the pot and allow it to simmer for about 30 minutes, letting the flavors meld together.
After 30 minutes, remove the lid and stir in the heavy cream. Heat through but be careful not to let it boil. Here’s where the soup transforms into a creamy delight!
Finally, taste and adjust the seasoning with more salt and pepper as needed. Discard the bay leaf and get ready to savor your creation. Serve hot, garnished with some chopped parsley for a fresh touch. You might find this soup tastes even better the next day, as the flavors deepen.
