This is an easy, delicious and comforting soup. You can use a can of sauerkraut, drained and well rinsed, in place of the cabbage if you wish. Also, get the broth mixture going and then add the sliced and diced veggies right into the pot as you prepare them. Pumpernickel bread is great with this.
- 1 quart beef broth
- 1 cup beer
- 1 (14 1/2 ounce) can diced tomatoes
- 1 bay leaf
- 1 small head of cabbage, shredded
- 1 large baking potato
- 1 large onion, thinly sliced
- 1 large carrot, cut into 1-inch slices
- 8 ounces kielbasa or 8 ounces smoked turkey sausage, cut into 1/2-inch dice
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon caraway seed
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon fresh ground pepper
- Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
- Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.