Cabbage and kielbasa soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Canola oil |
| 1 | cup | Chopped onions |
| 1 | cup | Thinly sliced carrots |
| 1 | cup | Potatoes; dicd |
| ¼ | pounds | Kielbasa; sliced/quartered |
| 19 | ounces | Canned tomatoes; undrained/chopped |
| 4 | cups | Shredded cabbage |
| 2½ | cup | Beef stock; hot |
| ¼ | cup | Chopped fresh parsley |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Pepper |
Directions
In large heavy saucepan, heat oil over medium heat; cook onions, carrots, potatoes and kielbasa for 5 minutes or until onions are soften. Stir in tomatoes, cabbage, beef stock, parsley, sugar, paprika and pepper; cover and bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until vegetables are tender.
Source Canadian Living web Page Formatted for matercook by Carol Floyd--c.floyd@...
Recipe by: Canadian Living Home page Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998