So Many Dishes

As frequently as I’ve cited Cooking Light as the source for one of the recipes I’ve shared, you can probably figure out that I loved that magazine. When they stopped monthly publication, I was not a happy camper. I still subscribe to the quarterly special interest issues. The most recent of those is dedicated to soups and stews, and it has some interesting recipes that I want to try.

The two cabbage soup recipes that are included went to the top of the list immediately. I like cabbage, but I really love cabbage soup. It wasn’t a soup I remember eating as a kid. I think it’s something we were introduced to while living in the Czech Republic. All I know is that, when I saw the recipe for kielbasa and cabbage soup, it ticked all the boxes for me, and Ken was as enthusiastic about it as I was.

We’d had a busy weekend, celebrating Ken’s birthday. Alice, Dante, and Luke joined us for dinner on Saturday. I made pork piccata for that dinner, and watched as Luke downed thirds and still had room for the cupcakes I’d baked. By the time we got home from church on Sunday, I was ready for an easy dinner. The soup required a fair amount of chopping, to prep all the vegetables, but otherwise didn’t require much effort.

The issue with soup is the quantity. The recipe as written makes eight servings. Rather than freeze half of it, I cut the recipe in half. The only change I made was to adjust the amount of kielbasa. The original version called for 8 ounces of sausage. I had a 13-ounce package of turkey kielbasa which I cut in half, increasing the amount of meat. Neither of us could imagine the soup with less meat, and the next time I make this, I may add the entire package. Do not substitute for the smoked paprika. Although I don’t think of the smoked version of paprika as an Eastern European seasoning, it works perfectly here.

As recommended, I served the soup topped with sauerkraut and sour cream. It might seem like overkill to add sauerkraut to cooked cabbage, but it adds a nice extra tang. I include sauerkraut when I make stuffed cabbage, so it doesn’t feel odd to me.

Kielbasa and Cabbage Soup

• 8 ounces kielbasa, either regular (pork) or turkey
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup diced carrot
• 1/2 cup diced celery
• 1 large garlic clove, minced
• 4 cups quartered and thinly sliced cabbage
• 4 cups low-sodium chicken broth
• 2 cups diced peeled russet potatoes
• 2 tablespoons chopped fresh dill
• 3/4 teaspoon caraway seeds
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt, or more to taste
• 1 tablespoon white wine vinegar
• Sauerkraut (optional)
• Sour cream (optional)

Cut kielbasa in half lengthwise, then crosswise into 1/4-inch slices. Heat 1 tablespoon olive oil in large pot over medium high heat, and cook kielbasa slices, stirring, until browned and the fat has rendered (if using turkey kielbasa, there likely won’t be any fat). Transfer meat to a plate with a slotted spoon.

Add the additional tablespoon of oil, then add onion, carrot, and celery to pan, and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until vegetables are soft, about 4 minutes. Add garlic and cook 1 minute. Add cabbage and cook until lightly wilted, about 3 minutes.

Add broth, potatoes, dill, caraway, paprika, pepper, and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook until potatoes are tender, about 30 minutes.

Stir in vinegar and kielbasa, and simmer for 2 additional minutes, until kielbasa is heated through. Ladle into bowls and, if desired, top with sauerkraut and sour cream. Serves 4.

Happy eating!