Cabbage, Potato and Kielbasa Soup
Cabbage, Potato and Kielbasa Soup
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  • 1 lb (454 g) kielbasa, cut into 1/2-inch (1-cm) rounds, or other Eastern European-style smoked sausages (halved lengthwise if necessary)
  • 1 onion, chopped
  • 1 slice bacon, cut crosswise into small pieces
  • 1 tablespoon (15 ml) olive oil
  • 4 cups (1 litre) finely chopped green cabbage
  • 2 tablespoons (30 ml) cider vinegar
  • 2 tablespoons (30 ml) whole-grain mustard
  • 6 cups (1.5 litres) chicken broth
  • 2 cups (500 ml) cubed small new potatoes
  • Salt and pepper
  • Preparation
  • In a large saucepan over medium heat, sauté the sausage, onion and bacon in the oil for about 5 minutes. Add the cabbage and cook for about 5 minutes more, stirring frequently. Season with salt and pepper.
  • Deglaze with the vinegar and mustard and reduce until almost dry, stirring constantly. Add the broth and potatoes. Bring to a boil. Reduce the heat, cover and simmer until the potatoes and cabbage are tender, about 20 minutes. Adjust the seasoning.
  • Description
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