Cabbage and kielbasa soup

      

From Hugh Amano

[The strong, rich flavors of sausage and cabbage make this one seriously satisfying — and filling.]

Serves 10

2 Tbs. olive oil

1# kielbasa, diced

1 small yellow onion, sliced

1 carrot, sliced

1 rib celery, sliced

2 cloves garlic, peeled and sliced

1/2 head green cabbage, sliced

2 qt. chicken stock or water, or a mixture

salt and pepper

lemon juice or vinegar

In a pot, heat oil over medium-high heat. Add kielbasa and fry until some fat has rendered out and kielbasa is crispy. Remove and strain all kielbasa and fat. Return 2 Tbs. of fat to pan, and add onion, carrot, and celery and a few pinches of salt and sweat over low heat for 15 minutes, adding a few splashes of water as needed to keep vegetables from burning. Add garlic and cabbage and continue to sweat for 5-10 minutes, until vegetables are quite soft. Add stock and/or water and simmer for 10 minutes. Puree soup, return to pot, and add kielbasa. Simmer for 5-10 minutes and season to taste with salt, pepper, and lemon juice or vinegar. Garnish with sliced apples, or sour cream, or both.

Tags: cabbage and kielbasa soup, hugh amano, Soup and Bread