Cook1 hr 30 mins
You can use from 1-3 pounds of sausage depending on your tastes. I love dipping buttered rye bread in the soup - must be my Polish genes.
- 2 tablespoons butter
- 1 1⁄2 lbs lean fresh kielbasa or 1 1⁄2 lbs smoked kielbasa, sliced
- 1 cup chopped onion
- 2 cups chopped celery
- 4 cups shredded cabbage
- 2 cups sliced carrots
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 2 tablespoons white vinegar
- 3 cups beef broth
- 2 cups water
- 3 cups peeled and cubed potatoes
- salt and pepper
- chopped fresh dill (optional)
- Melt butter in a large skillet, add sausage, onions and celery, and cook over medium heat until sausage are lightly browned.
- Pour mixture into a soup pot and add remaining ingredients except for potatoes.
- Bring to a boil, reduce heat, cover and simmer for 1 hour.
- Add potatoes and cook until potatoes are tender.
- Season with salt and pepper and garnish with dill, if desired.
This was a great recipe. I used leftover kielbasa from Easter dinner. Next time if I use leftover kielbasa, I would wait to add until last, so it won't be overcooked. Also, we love carrots, so I'd add more of them. Will definitely be making this again.
This was amazing! My Husband, who is Polish, gave his compliments to the chef! He said it reminded him of a soup he used to eat when he was little. Anyway, I followed the directions to a T and the soup came out great! Thanks!
I thought this soup was very tasty. I used 2 pounds of kielbasa and I loved the tang the vinegar gave. Unfortunately my DS 12 and DS 9 disliked it very much which is suprising since the one loves kielbasa and the other loves soup. So, not a keeper for this house, but I did enjoy it personally.