Recipe by Pot Scrubber
The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.
Top Review by JenniferK2
This was fabulous! I made it as directed, but for my 6yo, I picked out the potato and meat, pureed with an immersion blender then added the meat and potatoes back in (I knew he would not eat it if he saw the other "stuff" in it). We all ate our soup, thoroughly enjoying it. When I was putting the leftovers away, there was a bit of the pureed soup left so I tasted it. OMG - it was out of this world! I thought it was excellent to begin with, but blended it was so much better. Very pleasing texture and flavor. So much so that I picked the meat and potatoes out of the rest of the leftovers and pureed it before adding back in. That is how I will be making it from now on. I will have to figure out a way to have the meat and potatoes in there but easier to remove. Cheesecloth maybe? Hmmmmm Oh, and I might add more kielbasa too!
- 3 tablespoons oil
- 3 garlic cloves, chopped
- 1 cup onion, chopped
- 1⁄2 lb smoked kielbasa, diced (see *note at bottom)
- 1 small head of cabbage, chopped small
- 1 (15 ounce) can kidney beans, undrained
- 6 small new potatoes, quartered
- 1 large yellow squash, sliced
- 1⁄2 cup catsup, good quality
- 8 cups beef broth (I use Campbells double rich or double strength in a pinch)
- salt, to taste
- pepper, to taste
- red wine (a nice splash) (optional)
Directions See How It's Made
- Sauté onions in oil until transparent.
- Add diced kielbasa and brown lightly.
- Push mixture to the side of the skillet and add garlic in the space you made and sauté for thirty seconds.
- Remove all of this and place in a soup pot with the remaining ingredients. (including any blackened bits that occurred!).
- Bring soup to a boil and then reduce to a simmer for 35-45 minutes, stirring occasionally.
- Salt and pepper to taste.
- *Note: They smoked their own Kielbasa with a smoker. Next time you are grilling, throw an extra Kielbasa link on the BBQ. It adds a really nice touch to the dish).