So, I normally follow recipes and just tweak them a bit. Last week I decided to try something new myself! It was a rainy afternoon and I was in the mood for something rich and comforting. I definitely nailed it with this one. My mom depicts it as a chowder with kielbasa and cabbage. So yummy!
Creamy Kielbasa and Cabbage Soup
Ingredients:
- 1 pound of polska kielbasa
- 1/2 of a red onion (about a cup), chopped
- 1 cup of carrots, chopped
- 1 teaspoon of minced garic
- 3 tablespoons of butter, divided
- 3 tablespoons of flour
- 3 cups of chicken broth
- 1/4 teaspoon of parsley
- 1/4 teaspoon of thyme
- 1 large bay leaf
- salt and fresh ground pepper to taste
- 1/2 of a head of cabbage, cut into 1 inch pieces
- 2 cups of heavy whipping cream (or half & half)
Start by slicing the kielbasa into desired pieces. In a large stock pot over medium high heat, lightly brown the kielbasa for a few minutes. Remove the kielbasa, leaving the fat and juices in the pot. Set the meat aside. Add a tablespoon of the butter to the pot and melt it. Once hot, add the onion and carrots. Saute until the onions start to become translucent. Add the garlic and saute for a few minutes, until fragrant. Remove everything from the pot and set aside. To the empty pot, add two tablespoons of butter. Melt the butter and then whisk in the flour. You are creating a roux. Whisk the roux thoroughly, making sure there are no lumps. Let it bubble and cook for about 3 minutes, whisking constantly. Once the roux starts to smell a little nutty, slowly start to whisk in the chicken broth. Once you have added the chicken broth, mix in the parsley, thyme, bay leaf, salt, and pepper. Cover and bring this mixture to a boil and then add the cabbage. Bring back to a simmer, cover, and let it cook for about 20 minutes. Once the cabbage is tender, add the cream, kielbasa, and onion mixture to the pot. Cover and let cook for another 15- 20 minutes.
