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Cabbage and Kielbasa Soup

Jasmine Ray
A heavily substituted verion of the traditional recipe that turned out quite good, so I decided to post the recipe.

6 servings

Ingredients:

  • 4 cups water
  • 1 cup beer
  • 3 1/2 Tbsp. tomato paste
  • 1 bay leaf
  • 1 cube of chicken or beef bouillon [1]
  • 1 small cabbage, diced or shredded
  • 8 oz. kielbasa, peeled and diced
  • 1 large carrot, diced
  • 1 celery, diced
  • 2/3 cup uncooked macaroni
  • 1/4 tsp. onion powder
  • 1/8 tsp. dried Italian seasoning
  • 1 1/2 tsp. bacon fat or butter
  • salt to taste
  • parmesan cheese (optional)

Directions:

  1. In a large pot, add water, beer, diced vegetables, bouillon, Italian seasoning, and tomato paste. If the liquid does not cover the vegetables, add more water.
  2. Bring to a boil. Reduce heat and simmer covered for 30 minutes.
  3. Add macaroni and kielbasa, then simmer covered for another 13 minutes, stirring it initially to ensure macaroni does not get stuck to the bottom.
  4. Add bacon fat and cook covered for another 5 minutes. Season with salt to your taste.
  5. Serve with parmesan cheese.

Notes:

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