13. Kielbasa Soup Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Kielbasa, (smoked polish
Sausage),
6 can: Fresh-like veg-all,
, (canned mixed
Vegetables, suitable for
Soup),
2 can: Stewed tomatoes,
2 can: V-8 vegetable juice, (8
Oz),
1/2 medium: Size cabbage, (1/2 to 1)
Directions:
bring to a boil in a LARGE pot about 2-3 quarts of water. chop
keilbasa into 1/4 inch slices, and throw into boiling water. let
simmer for a while (1/2 - 2 hours [this brings a smokey flavor to the
broth]), and then add the liquid from the cans of stewed tomatoes.
chop the tomatoes and add them also. Drain the vegetables, and add.
add the V-8 and let it come back up to a simmer. while waiting for
the pot to simmer, chop the cabbage into small ( 1 inch ) pieces.
also, you may add Tabasco, Trappeys, etc hot sauce, in several drop
quanitites, or use the "HOT" version of V-8. when simmering, add the
Cabbage, and allow to simmer until the cabbage goes very limp. about
1/2 hour.
Total hands on time, 15 minutes Total cooking time, 1 hour 15 minutes
to 3 hours. Serve with Fresh baked Rye, Pumpernickle, French, or
whole wheat bread. serves 10, or 4 if they are ravenous.
Like I said, not sure if it is weird, but It is great, and easy, and
cheap! My mother in law prefers this to just about everything else I
make...
Recipe By :
From: Peter Maughan
Source from luhu.jp
keilbasa into 1/4 inch slices, and throw into boiling water. let
simmer for a while (1/2 - 2 hours [this brings a smokey flavor to the
broth]), and then add the liquid from the cans of stewed tomatoes.
chop the tomatoes and add them also. Drain the vegetables, and add.
add the V-8 and let it come back up to a simmer. while waiting for
the pot to simmer, chop the cabbage into small ( 1 inch ) pieces.
also, you may add Tabasco, Trappeys, etc hot sauce, in several drop
quanitites, or use the "HOT" version of V-8. when simmering, add the
Cabbage, and allow to simmer until the cabbage goes very limp. about
1/2 hour.
Total hands on time, 15 minutes Total cooking time, 1 hour 15 minutes
to 3 hours. Serve with Fresh baked Rye, Pumpernickle, French, or
whole wheat bread. serves 10, or 4 if they are ravenous.
Like I said, not sure if it is weird, but It is great, and easy, and
cheap! My mother in law prefers this to just about everything else I
make...
Recipe By :
From: Peter Maughan
Source from luhu.jp