Cabbage, Kielbasa and Rice Soup

By BobD

Good sausage is an excellent time-saver, because the links are already spiced and seasoned. The slices of Polish kielbasa in this soup add a wonderfully smoky, peppery, garlicky flavor.

Ingredients

• 7 3/4 cups low-sodium chicken broth
• 1 cup long-grain white rice, such as basmati or jasmine
• 1 tablespoon vegetable oil
• 3/4 pound kielbasa, halved lengthwise and thinly sliced
• 1 onion, halved and thinly sliced
• 1/2 medium green cabbage, cored and finely shredded
• Kosher salt and freshly ground pepper

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender.

Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened, about 6 minutes. Add the remaining 6 cups of broth and bring to a simmer. Cook over moderately low heat until the cabbage is tender, 10 minutes. Season with salt and pepper, stir in the rice and serve.