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Serves 5 ro 6
A good, hearty soup that’s quick to prepare.
1 pound Kielbasa Polish sausage cut in ¼-inch slices
1 tbs 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 tbs chopped fresh parsley (as garnish)
1. Mise 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.
2. In a large soup pot, heat the oil over medium heat and add the sausage, stirring frequently until lightly browned.
3. Add onion and garlic and cook about 3 minutes until soft.
4. Increase heat to high. Add broth, beer, potatoes, cabbage and carrots. Add the spices. Cover and bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Remove spice bag if used before serving.
Serve with: Garnish with parsley, mustard on the side, and a glass of beer.
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