KIELBASA & CABBAGE SOUP

By BobD

Ingredients

• 8 SERVINGS
• Don't be tempted to add the accompanying potatoes directly to the simmering soup-cooking them separately preserves their looks and firmer texture.
• 2 carrots, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 1/4 of a large cabbage, cored and cut into 1/2-inch pieces
• 1/2 medium onion, coarsely chopped
• 1 tablespoon chopped dill
• 2 cups water
• 1 3/4 cups good-quality bottled borscht such as Gold's Russian Style
• 1 3/4 cups beef broth
• 1/2 lb kielbasa, cut into 1/2-inch pieces
• ACCOMPANIMENTS: boiled potato halves; chopped dill; sour cream

Preparation

Step 1

Simmer all ingredients except kielbasa in a large pot with 1/2 tsp salt and 1/4 tsp pepper, covered, until vegetables are very tender, 45 minutes to 1 hour.

Add kielbasa and simmer just until heated through, about 1 minute. Season with salt and pepper.

COOKS NOTE: Soup can be made 2 days ahead and chilled (covered once cool). Reheat before serving.