Cabbage Soup With Paprika Kielbasa And Raisins Recipes

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KIELBASA CABBAGE SOUP



Kielbasa Cabbage Soup image

Cabbage is plentiful in upstate New York. This is a very hearty soup that will warm up any chilled body. During winter, I like to keep it simmering on the woodstove all day.

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 12

1 small head cabbage, coarsely chopped
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons olive oil
4 cups water
3 tablespoons cider vinegar
1 to 2 tablespoons brown sugar
1 pound smoked kielbasa or Polish sausage, halved, cut into 1/2-inch pieces
4 medium potatoes, peeled and cubed
3 large carrots, chopped
1 teaspoon caraway seeds
1/2 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.

Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 511mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.

SWEET AND SOUR CABBAGE SOUP WITH RAISINS



Sweet and Sour Cabbage Soup With Raisins image

This soup is simple and cheap to make, and a favorite comfort food in my family. My mother got the recipe from a former employer and friend, and passed it along to me. It is not a highly flavored soup, so feel free to add extra seasoning if you are eating it as a main dish. The cracked black pepper and fresh lemon juice are important to the flavor of the dish. I usually add extra raisins because I like them so well.

Provided by galponetta

Categories     Clear Soup

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 medium onion, chopped
1/2 cabbage, thinly sliced
1 (15 ounce) can stewed tomatoes
4 cups water
2 tablespoons fresh lemon juice
2 tablespoons honey
1/4 cup golden raisin
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper, coarsly ground

Steps:

  • Brown the beef in in large dutch oven or stock pot over medium high heat.
  • After a few minutes, add the onion, and continue cooking until the onions are transparent, and most of the pink is gone from the meat, about 10 minutes total.
  • Drain any excess grease from the meat and onions, and return to the pan.
  • Add the cabbage and 1/4 cup of the water, cover, and cook over medium heat until the cabbage is limp and getting tender, but still holds its shape, stirring occasionally, about 15 minutes.
  • Add the remaining ingredients, and simmer until the vegetables in the soup are as tender as you would like, about 30 minutes.
  • Serve with additional lemon juice and fresh ground pepper, to taste.
  • Like many soups, this is much better the second day after the flavors have a chance to blend.

Nutrition Facts : Calories 330.4, Fat 11.8, SaturatedFat 4.7, Cholesterol 73.7, Sodium 649.4, Carbohydrate 32.8, Fiber 4.9, Sugar 23, Protein 25.9

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