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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I don't usually like any sausage recipes. But once I created the sweet and sour flavor in this soup I knew I'd enjoy it. This soup tastes even better the next day after the ingredients have had a chance to blend. Ingredients:
2 tablespoons butter |
1 lb kielbasa (polish sausage) |
1 cup onion, chopped |
2 cups celery, chopped |
6 cups cabbage, shredded |
2 -3 cups carrots, peeled and sliced |
1 large bay leaf |
1/2 teaspoon dried thyme |
2 tablespoons vinegar |
4 -6 tablespoons maple syrup (depending on how much sweetness you'd like to peek through in the recipe) |
2 teaspoons salt, to taste |
2 cups beef stock or 2 cups broth |
5 cups water |
3 -4 cups potatoes (i like either new red potatoes or very small yukon golds, with the skins left on) |
Directions:
1. In a large soup pot, melt the butter.
2. Add the onion and celery and cook until tender.
3. Add the water, beef stock or broth, cabbage, carrots, bay leaf, thyme, vinegar, maple syrup and Kielbasa.
4. Bring to a boil, then reduce to a simmer.
5. Cover and simmer for 1 1/2 hours.
6. Add the potatoes, cover and continue to simmer for 20 minutes more or until the potatoes are done.
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