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    Doreen's Cabbage & Kielbasa Soup


    Source of Recipe


    Doreen

    List of Ingredients




    olive oil
    1 zucchini, chopped
    1 tsp. Kosher salt
    1 med. onion, chopped
    3 quarts (12 c) chicken stock
    1/2 tsp. dried thyme, crushed
    dash cayenne pepper
    1/2 head cabbage, chopped
    1 pound kielbasa, diced
    2 bay leaves
    1 Tbsp white vinegar
    sour cream

    Recipe



    Dice zucchini, and toss with the Kosher salt. Place in strainer over a bowl to remove some of the liquid. Allow to stand about 20 minutes.

    In large pot, combine chicken stock with thyme, cayenne pepper, and bay leaves over med-low heat.

    In pan, saute onion in olive oil until lightly browned, and add to the pot. Remove zucchini from strainer, and pat dry with paper towels. Again, saute with olive oil in pan until lightly browned, and add to pot. Add cabbage and vinegar to pot, and continue to cook over med-low heat for 20 minutes, or until cabbage has softened.

    Being careful to avoid the bay leaves, remove about half of the soup to a food processor and puree. Return to pot. Add diced kielbasa, and simmer for another 20-30 minutes. Serve with sour cream. Serves 8

    Nutrition Information About 36 carbs for the whole recipe (not incl. sour cream), so figure about 5g per serving.

    Many Hugs, Doreen

 

 

 


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