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.

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One Response to “Cabbage and kielbasa soup”

  1. Soup cooks 2/10/10 « Soup and Bread Says:

    […] on the Dole’s Hugh Amano (Cabbage and Kielbasa Soup, p. […]

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