Kielbasa Soup

[reishka]

Kielbasa Soup

This makes…

• 16 cups or 8 1-cup servings

In…

• 20 minutes prep


• 40 minutes cooking


• 1 hour total time

You will need…

• 5 carrots (optional)


• 3 stalks celery (optional)


• 1 leek


• 1.5 lb potatoes


• 1 lb cabbage


• 15 oz kielbasa


• 3.5 qt chicken stock (or 3.5 qt water and 4 TB chicken bullion powder)


• 1/4 c butter


• 1/2 tsp marjoram


• 5 TBSP flour


• Salt & Pepper (to taste)

In order…

1. Cut butter in half. Set half aside. Melt other half in deep pan over medium heat. If using carrots and celery, roughly chop and sautee in butter 5 minutes.


2. Roughly chop the dark part of the leek, and thinly slice the white part. Roughly chop cabbage. Add both to the pan and sautee until soft.
   
   

   Leek

   
   
   

   Cabbage

   
   
   

   Sautee until soft



3. Add chicken stock to large stock pot. Add in the sauteed vegetables and bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes.


4. Melt remaining butter in a small saucepan. Add flour and stir constantly until thickened. Remove from heat and whisk in 2 cups of stock from the pot. It should get thick.
   
   

   Whisk!



5. Return this mixture to the stock pot and stir until incorporated.


6. Dice the potatoes and slice the kielbasa. Add them to the stock pot. Also add the marjoram, salt, and pepper. Bring to a simmer for 15 minutes, until potatoes are softened and kielbasa is warm.
   
   

   Kielbasa — cut on the diagonal

   
   
   

   Potatoes

   
   
   

   Simmering!