Recipe by pink cook
We love this soup. Its taste is delicious. Enjoy it.
Top Review by Charlotte J
The Polish sausage is what adds the flavor to this soup. I used 1# of sausage for my "Where's the meat" husband. The sausage was very lean so I needed to use olive oil to get the required amount of 'drippings'. I also sliced the sausage then browned it in the pan. Next time I'll quarter each slice before browning, so it will fit on the spoon better. After step 2 it took only 15 more minutes to get this on the stove. Thanks for posting. Made for Healthy Choices ABC Tag Game 2010
- 1 large potato, cubed
- 1⁄2 head cabbage, chopped
- 4 cups chicken broth (or water)
- 1 (6 inch) Polish sausage
- 2 tablespoons sausage drippings
- 2 tablespoons flour
- 1 small onion, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon sugar
Directions See How It's Made
- Put cabbage in soup pot or a Dutch oven. Add potato cubes.
- Fill pot 1/2 way up the cabbage with chicken broth (or water) and cook until tender.
- Meanwhile, cook sausage in a fry pan. Drain. Cut sausage in pieces and add to soup.
- In same fry pan with the sausage drippings, add flour stirring constantly until brownish color.
- Add chicken broth (or water) gradually to make a thick "gravy". Add chopped onion and cook for about 2 to 3 minutes.
- Combine in soup. Season with salt, pepper and sugar. Let it simmer for a few more minutes stirring constantly.
- Taste seasonings and serve warm with fresh bread slices.