Wednesday, January 9, 2019

RECIPE: Cabbage and Kielbasa Soup

Our CSA will occasionally have kielbasa sausage for sale.  If not, then I buy ours from Charcut Nuvo in Colorado or Grassland Beef, where they use pasture raised meat and no nitrates.

When I was organizing my fridge last week I found two cabbages and, because they were grown and harvested biodynamically, they were still good!  I also knew I had some kielbasa in the freezer and decided to combine the two ingredients in a soup.  I couldn't find a recipe for what I had in mind so I kluged one up from the three or four that were close.

Cabbage and Kielbasa Soup
Serves 6

2 T. ghee
1 ring(about 1 pound) kielbasa sausage, sliced 1/4" thick
1 large celeriac, cut into 1/2" cubes
2 carrots, sliced 1/4" thick
5 cloves garlic, crushed
2 medium or 1 large cabbage, chopped
2 T. paprika
1.5 t. ground coriander seed
1/2 t. allspice
1/2 t. ground caraway
1/4 t. cayenne
1.5 t. dried dill (or 3 T. fresh)
2 c. tomato passata
5 c. broth (I used veal)
3 t. himalayan pink salt

For serving:
Sour cream
Fresh lemon juice
Minced fresh parsley or dill

In a large dutch oven on med-high, saute the kielbasa in the ghee and transfer to a bowl.  Reserve.

Add the celeriac to the pot and spread out into the fat.  Top with the onions, carrots, garlic, and cabbage, in that order. Partially cover the pot and let them steam for about 5 minutes, until the celeriac is lightly brown.

Deglaze the pan with 1 c. of the broth.  Add the spices and toss to combine.  Stir until the broth has been absorbed.

Add the tomato passata, the veal broth,and the salt and bring to a simmer.  Stir in the reserved kielbasa, reduce the heat and simmer until the cabbage is cooked and the flavors have melded, about 20 minutes.  (At this point, I turned the heat to low and kept it warm for 2 hours.)

Serve with sour cream, a squeeze of lemon, and a sprinkle of fresh parsley (or dill).  My husband prefers it with just sour cream....






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