Cabbage, Kielbasa and Rice Soup
By Mother
Good sausage is an excellent time saver, because the links are already spiced and seasoned. The slices of Polish kielbasa in this soup and a wonderfully smoky, peppery, garlic 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
Preparation
Step 1
in a medium sauce pan combine 1 3/4 cups of the chicken broth with the rice and bring to 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.
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