Directions
The recipe seemed so simple, and yet it turned out to be unbelievably delicious.
Words of warning: red cabbage can be messy to work with but it makes such a richly coloured broth that makes it taste even more delicious! A small-med size one will be good for two soups and you can freeze it in between. I also sometimes add things like broccoli stalks (I chop and freeze them for soups when I make things that require just florets) but I don’t recommend any starchy veggies like potatoes, it will ruin the flavour.
I also recommend that you cook ½ c barley separately. We add it to the bottom of each bowl because otherwise it will taste less like soup and more like porridge the next day.
Photo source: FoodiesFeed.com
This recipe was first published as a blog post in February 2009.
Steps
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1
Done
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In large pot, heat olive oil over medium heat. Cook onion & garlic until soft, or about 3 minutes. Add the kielbasa and saute for 1 minute more. |
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2
Done
45 minutes
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Stir in everything else. Cover and bring to a boil, then simmer. Stir occasionally. |
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3
Done
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Sprinkle with parsley before serving if you’d like (optional). I sometimes add 1 Tbs of the dried herb to the recipe. |
