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Cabbage Soup With Paprika, Kielbasa and Raisins

6 sl Bacon, diced
1 Onion, halved and thinly sliced
4 Garlic cloves, minced
3 lb Cabbage, cored, cut into; 1-inch-wide strips
1/2 ts Sweet paprika
8 c Chicken or pork stock
1 28-ounce can whole, peeled tomatoes
1 c Raisins
1 1/2 lb Kielbasa, cut in; 1/3-inch slices
Chopped parsley, for garnish

In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5 minutes, or until most of fat is rendered. Add onions and garlic; sautJ 5 minutes until onion is tender. Add cabbage and paprika, stirring to mix well, and sautJ 5 minutes. Add stock and bring to a boil, stirring. Using your hand, squeeze most of juice from tomatoes, cut into coarse chunks and add to pot. When mixture comes to a boil, lower heat to simmering and cook 15 minutes. Add raisins and cook 10 minutes more. Add kielbasa and simmer just until sausage slices are warm, about 3 minutes. Divide soup among 4 soup bowls and sprinkle with parsley.

Yield: 4 servings

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