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Author Notes: I probably started making this soup about 25 years ago when the kids were pre-teens and would have preferred steak over soup. We would occasionally have steak and seafood, but in order to pull it off I had to go "cheap" a few times a week. I remember slicing the kielbasa and challenging myself as to how many slices I could get out of each link to give the pot the appearance of being "meaty"....30?...40? I still make this often but don't challenge myself as much. I love the vinegar finish and often add more than the quarter cup called for. —inpatskitchen
Makes 4 to 5 quarts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, cut into rounds
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 pound kielbasa (or up to a half pound more), sliced into thin rounds
- 4 to 5 medium potatoes, peeled and chopped
- 10 cups chicken broth
- 5 cups rough chopped cabbage
- 1/2 cup chopped parsley
- 2 teaspoons black pepper
- 1/4 cup red wine vinegar (or more to taste)
- Salt to taste
- In a large soup pot, saute the onion, celery, carrot and garlic until soft and fragrant.
- Add the sliced sausage and saute 5 minutes more.
- Stir in the potatoes and broth, bring to a boil and simmer for 15 minutes until the potatoes are tender.
- Add the chopped cabbage, parsley and pepper and continue to simmer until the cabbage wilts.
- Season with salt and the vinegar after taking off the heat.
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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