Melynda at Mom's Sunday Cafe asked yesterday if I would post this recipe, so here it is. I'm calling this soup my own because I made enough changes to the recipe that I feel I can call it my own, and also because it came from a clipping that has no name of a person or publication on it.
This is a good Autumn soup. The recipe doesn't call for any added salt, and in fact, you might want to use low-sodium broth or low-sodium sausage if you can find it, as this soup is a bit on the salty side. Some sweet cornbread seemed to balance it out, though.
The caraway seeds are optional. Well, Shane thinks they're very optional, while I think they're mandatory. That's where we part ways, and where our soup parted ways into two separate pots. (In case you're wondering, Kat wouldn't even try it. She ate some leftover egg drop soup.)
Kielbasa and Cabbage Soup
Bacon fat or oil
1 pound Polish kielbasa, sliced or chopped
3 cups shredded cabbage (I like it thinly sliced with a knife rather than cut with a grater)
1 large carrot, shredded
4 cups beef broth (use homemade, canned or bouillon -- or any combination)
1 can (12 ounces) beer (if you don't like to cook with beer, substitute water or more broth)
1/2 teaspoon caraway seeds
Heat a small amount of bacon fat or oil in the bottom of a 5-quart Dutch oven. Cook kielbasa pieces over medium-high heat for about 5 minutes or until browned. Stir in cabbage and carrots. Saute until vegetables are slightly tender.
Add broth, beer and caraway seeds. Bring to a boil, then reduce heat and simmer, uncovered for about 15 minutes until vegetables are tender.
Serve with cornbread, crackers or thick slices of bread.
Makes about 4 servings.