Home > Soup

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
  • 1/2 cup tomato sauce
  • 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 1/2 tsp. bacon fat or butter
  • salt to taste
  • parmesan cheese (optional)

Directions:

  1. In a 6 qt. pot, bring water, beer, bouillon and tomato sauce to a boil over high heat.
  2. Add in remaining ingredients except for the bacon fat and parmesan cheese.
  3. Cover and reduce heat to a simmer for 13 minutes, stirring it initially to ensure the macaroni is not sticking to the bottom.
  4. Add bacon fat and cook for 5 minutes or until carrots are soft.
  5. Serve with parmesan cheese.

Notes:

  • [1] Instead of bouillon, you can use Better Than Bouillon soup base for a much fuller flavor. You can substitute 1 tsp. of Better Than Bouillon for 1 cube.
< Soup | Home | Top ^