Sausage and Cabbage Soup

Serves 5 to 6

A good, hearty soup that’s quick to prepare.

1 pound Kielbasa Polish sausage cut in ¼-inch slices

1 tbsp olive oil

1 large onion, chopped

2 large cloves garlic, chopped

5 cups (1.25 l) chicken or vegetable broth

1 bottle weizen or lager beer

1 pound small thin-skinned potatoes, cut in quarters

1 ½ quarts (1.5 l) shredded cabbage (about 12 ounces)

2 medium carrots, sliced ¼-inch thick

1 tsp coriander seeds

½ tsp black peppercorns

½ tsp allspice (Piment)

2 tbsp chopped fresh parsley (as garnish)

Mis en place: Place the coriander seeds and peppercorns in a small bag or tea ball. Combine onions and garlic in a bowl. Combine potatoes, carrots and cabbage in another bowl.
In a large soup pot, heat the oil over medium heat and add the sausage, stirring frequently until lightly browned.
Add onion and garlic and cook about 3 minutes until soft.
Increase heat to high. Add broth, beer, potatoes, cabbage and carrots. Add the spice bag. Cover and bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Remove spice bag before serving, if used.

Serve with: Garnish with parsley, mustard on the side, and a glass of beer.

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