Prep 15 mins
Cook 45 mins
This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I've modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well.
- Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
- Avoid browning.
- Set aside.
- Melt 2 tbsp butter in a stock pot, or Dutch oven.
- Add diced onions and carrots.
- Saute until tender.
- Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot.
- Stir and simmer for 20 minutes.
- Add white roux, thyme, salt and pepper to the pot.
- Stir until smooth.
- Simmer for 20 minutes.
This soup is really good. I used sausage flavored with basil and garlic and almost 2 pounds of cabbage. There was plenty of broth. I will definately make this again. Thanks for a great recipe.
This was simply divine. Really reminded me of corned beef and cabbage, one of my favorites. I changed the recipe a bit, added ham instead of polish sausage. I also cut the first direction, sauteing the onion and carrot then stirring in some extra olive oil and the flour and cooking just a minute then slowly added the broth and simmered about 40 minutes, stirring. Will definitely make again.
A wonderfully comforting meal that's perfect for chilly weather! I had some leftover cabbage after making Bierocks, and this recipe used the rest of it up nicely. I added in some garlic, increased the carrot, sub'd kielbasa for the polish sausage, and used a combination of butter/EVOO to saute' the veggies. We were pleasantly surprised at how rich and creamy it was! :) Next time, I might add in some celery and a bay leaf... maybe. It's definitely delicious as written. I'm looking forward to the cooler temps sticking around so we can have this again soon!