This hearty and flavorful soup brings together rich Yom Tov tradition with bold, comforting flavors. Built on a base of sweet cabbage and leeks — two simanim we eat as a zechus that our enemies be cut off — it’s warm, satisfying, and has just the right amount of tangy heat. This dish, both meaningful and delicious, is perfect for starting off your Rosh Hashanah seudah.

Serves 12

• 4 Tbsp olive oil
• 1 large onion, diced
• 2 large leeks, sliced
• 8 cups shredded cabbage
• 3 kielbasas, diced
• 1/2  cup chicken consommé
• 1 tsp thyme
• 2 Tbsp tomato jam or tomato paste
• 1 Tbsp spicy brown mustard
• 1 Tbsp sriracha, plus more for serving
• 1 Tbsp soy sauce
• 1 16-oz (450-g) pkg mini gnocchi
• salt and pepper, to taste
• sriracha, for drizzling

Heat oil in an 8-qt pot and sauté onion, leeks, and cabbage until wilted. Add kielbasas and sauté until golden.

Mix consommé, thyme, tomato jam or paste, mustard, sriracha, and soy sauce in a bowl. Add it to the sautéed vegetables and mix until incorporated. Fill the pot with water and bring it to a boil. Simmer for 45 minutes.

Increase heat to medium and add the mini gnocchi. Cook for another 15 minutes, stirring every few minutes. Add salt and pepper.

When serving, add a drizzle of sriracha for ultimate flavor.