Sausage and Cabbage Soup
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Ingredients
12 ounces linguis (Portuguese) or Polish sausage, cut into 1/4-inch thick slices
1 onion (6 oz), peeled and chopped
1 large garlic clove, peeled and minced
5 cups low-fat chicken stock
1 bottle (12 oz) of wheat beer (hefeweizen; see <url>). Notes)
1 pound thin-skinned potatoes (1 1/2 inches wide), peeled and quartered
1 ½ quarts finely chopped kale (8 to 12 ounces; see fig. Notes)
1 cup sliced carrot (1/4-inch thick; see Notes)
1 teaspoon coriander seeds
½ teaspoon whole allspice
½ teaspoon peppercorns
2 tablespoons chopped parsley
Whole grain mustard
To make
Don't substitute a light beer here for a dark ale or stout; it may be too bitter. For quick cooking, buy a package of chopped cabbage and sliced carrots. While the sausage is browning, chop the onion and garlic.
In a 5-to 6-quart skillet over medium-high heat, stir the sausage frequently until it is lightly browned, 6 to 8 minutes. Remove with a spoon and remove all but 1 tablespoon of fat from the pan.Add the onion and garlic to the pan; stir frequently until they are soft, 3 minutes.Increase the heat to maximum. Add the broth, beer, potatoes, cabbage, carrots, coriander, allspice (if desired, wrap the spices in cheesecloth and tie). Cover and bring to a boil; reduce the heat and simmer until the potatoes are tender in taste, 10-15 minutes. Discard the spices if they are wrapped.Sprinkle with parsley. Pour the soup on plates. Serve with mustard to add to taste.
In a 5-to 6-quart skillet over medium-high heat, stir the sausage frequently until it is lightly browned, 6 to 8 minutes. Remove with a spoon and remove all but 1 tablespoon of fat from the pan.Add the onion and garlic to the pan; stir frequently until they are soft, 3 minutes.Increase the heat to maximum. Add the broth, beer, potatoes, cabbage, carrots, coriander, allspice (if desired, wrap the spices in cheesecloth and tie). Cover and bring to a boil; reduce the heat and simmer until the potatoes are tender in taste, 10-15 minutes. Discard the spices if they are wrapped.Sprinkle with parsley. Pour the soup on plates. Serve with mustard to add to taste.
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Author:Admin
Published: 11/20/2023 10:06 PM
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