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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


  • 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)


  1. In a 6 qt. pot, bring water, beer, bouillon, Italian seasoning and tomato paste to a boil over high heat.
  2. Add in remaining ingredients except for the bacon fat and parmesan cheese. If the broth does not cover the vegetables, add more water until it just covers it and bring it to a boil again.
  3. Cover and reduce heat to a simmer for 13 minutes, stirring it initially to ensure the macaroni is not sticking to the bottom. Season with salt to your taste.
  4. Add bacon fat and cook for 5 minutes or until carrots are soft.
  5. Serve with parmesan cheese.


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