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Sausage and Cabbage Soup

Source of Recipe


Sunset, March 2005






List of Ingredients



• 12 ounces linguica or Polish sausage, sliced 1/4-inch thick
  
• 1 onion, peeled and chopped
  
• 1 large clove garlic, peeled and minced
  
• 5 cups fat-skimmed chicken broth
  
• 1 bottle (12 ounces) wheat beer (Hefeweizen; see Note)
  
• 1 pound thin-skinned potatoes (1-1/2 inches wide), scrubbed and quartered
  
• 1-1/2 quarts finely shredded cabbage (8 to 12 ounces)
  
• 1 cup sliced carrots (1/4-inch thick)
  
• 1 tsp coriander seeds
  
• 1/2 tsp whole allspice
  
• 1/2 tsp peppercorns
  
• 2 Tbsp chopped parsley
  
• .
  
• Whole-grain mustard
  






Instructions



1. In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan. Add onion and garlic to pan; stir often until limp, 3 minutes.
   
   
2. Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice and peppercorns (wrap and tie spices in cheesecloth, if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes.
   
   
3. Discard spices, if wrapped. Stir in parsley. Ladle soup into bowls. Serve mustard alongside to taste.
   
   Makes 11 to 12 cups,
   5 or 6 servings.
   
   ....................
   
   NOTE
   
   Don't substitute a dark ale or stout for the light beer here; it can be too bitter.