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Polish Kielbasa and Cabbage Soup

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It probably goes without saying that fall and soup go together…well…like…fall and soup.

One of my favorite ways to cook is to bring together simple, “poor people” food and hope to do mothers and fathers proud everywhere.

You have heard me say before that food made by the peasant class can be quite simply the very best the world has to offer. Even many pretentious French dishes have roots with the kitchens of former servants and blue collar workers. Cheap cuts of meat, left overs, gathering bits and bobs from the garden, and bringing them all together for a simple meal that defines comfort food.

After having some un-seasonally warm weather this past week in the Seattle area, we now appear to be heading into the fall with a relentless push. Today was overcast, a tad rainy, and downright chilly. So I altered the week’s menu and pushed my “Polish” Cabbage and Kielbasa Soup to tonight. It was a great choice.

Not exactly sure where “Polish” came from except that kielbasa is one of that nation’s great contributions to dinners everywhere. I am fortunate to live in a community where we can get REAL GOOD, all-natural kielbasa (Uli’s at Pike Place Market in this case). In case you were wondering, REAL kielbasa is not a reddish tint that we were fooled with as kids. No, it is a deep, fall-like misty gray, with simple seasoning and tons of flavor, especially in a dish like this.

Ingredients

½ lb Polish Kielbasa – Sliced into rounds.

1 Medium Onion

¼ Cabbage – Shredded

1-2 Garlic Cloves – Minced

6 C Vegetable Stock

2-3 Potatoes – Peeled and chopped into cubes.

1 tsp Salt

½ tsp Pepper

Instructions

Fry the Kielbasa on stove at medium heat for 5 minutes or until cooked.

Place a Dutch oven on the stove at medium heat and cook the onion and cabbage for 10 minutes or until tender.

Add in garlic and cook for 2 minutes. Add the Vegetable stock, Potatoes, and Kielbasa.

Bring pot to a boil.

Season with salt and pepper and reduce to a simmer for 20-30 minutes.

Serve and enjoy!

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