Smoked Sausage and Cabbage Soup
Smoked Sausage and Cabbage Soup is a hor d'oeuvre that serves 16. One portion of this dish contains approximately 7g of protein, 17g of fat, and a total of 220 calories. For $1.18 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. This recipe from Foodnetwork has 105 fans. A mixture of kielbasa, kosher salt, green cabbage, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. With a spoonacular score of 48%, this dish is solid. Users who liked this recipe also liked Cabbage Soup with Smoked Sausage, Cabbage Soup with Smoked Sausage, and Smoked Sausage, Cabbage and Oat Soup.
Servings: 16
Preparation duration: 45 minutes
Cooking duration: 35 minutes
Ingredients:
2 cups diced carrot
2 cups diced celery
3 quarts chicken broth
3 ounces all-purpose flour
2 tablespoons chopped garlic
1/4 cup grapeseed oil
1 small head green cabbage, shredded
1 pound Polish kielbasa, diced
Kosher salt and black pepper
6 tablespoons unsalted butter
1/4 cup whole-grain mustard
2 cups diced yellow onion
Equipment:
pot
bowl
whisk
Cooking instruction summary:
In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes. Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes. In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.
Step by step:
1. In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes.
2. Add the garlic and saute for another 1 to 2 minutes.
3. Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes.
4. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
5. In a bowl, mix together the butter and flour to form a buerre manier.
6. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
