Sweet And Sour Cabbage And *Drier's* Smoked Sausage Soup

By cdrier

Ingredients

• 2 teaspoons oil
• 1 large onion chopped
• 1 cabbage head quartered, cored, and roughly diced
• 1 can crushed tomatoes with added puree - (28 oz)
• 1 can beef broth - (14 1/2 oz)
• 1 can low-sodium chicken broth - (14 1/2 oz)
• 1/4 cup light brown sugar - (packed)
• 2 teaspoons sweet Hungarian paprika
• 1/4 teaspoon dried red pepper flakes
• 3/4 teaspoon ground allspice
• 3/4 teaspoon salt
• freshly-ground black pepper
• 1/2 cup water
• 1 pound *Drier's*smoked Polish kielbasa sausage split lengthwise, and cut in 1/2" thick slices
• 1 can tomato soup - (10 3/4 oz)
• 3 tablespoons lemon juice - (to 5)
• 2 tablespoons minced Italian parsley (optional garnish) (or snipped chives)

Preparation

Step 1

Heat the oil in a 4-quart pot over medium-high heat. When hot, add the onion. Cook, stirring often, until softened, about 5 minutes. Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well. Bring to a boil,reduce heat and simmer, covered, 20 minutes.
Add the sausage and tomato soup. Simmer 10 minutes longer. (This can be made 2 days ahead and refrigerated or frozen up to 1 month.) To serve, gently reheat until hot.
Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice to taste.