Kielbasa & cabbage soup from EatingWell Magazine, Jan/Feb 2017 (page 82)

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Notes about this recipe

  • dinnermints on March 23, 2017

    I added more (double?) the kielbasa, more garlic, Yukon Gold instead of russet potatoes, more salt, and used both the fresh sauerkraut and sour cream for garnish. And for some of the broth, I used some flavorful broth from cooking garbanzo beans. With all of that - and some home-made rye croutons - the soup was quite delicious. Made 1.5 recipe and froze some.

  • Aggie92 on January 29, 2017

    I really wanted to love this soup, but as written it is just okay (and I used a fabulous kielbasa from a Polish deli). The broth is just bland and not very flavorful. If I were to make it again, I would double the smoked paprika and increase the caraway seeds by at least 50%. The soup tasted much better with a large spoonful of sauerkraut on top of the bowl. Maybe next time I would use half cabbage and half sauerkraut. It is a filling soup and has a lot of potential.

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