Things needed: 1 pound of kielbasa sausage, cut into rounds
Three minced garlic cloves, four cups of chopped green cabbage, three big carrots, three medium potatoes, and one medium onion
6 cups of broth, either veggie or chicken
1.5 ounces (1 can) tomato chunks, squeezed with juice
Just one bay leaf
One teaspoon of smoked paprika, if desired for a smokier taste.
Add seasonings of salt and pepper to taste.
Chop some fresh parsley for the garnish.
Instructions:
Get the Kielbasa browned: To brown the kielbasa slices, prepare a big saucepan or Dutch oven over medium heat. Take out and put aside.
Get the Vegetables Sautéed: Stir in the onion and sauté for another 5 minutes, or until it becomes tender. After 1 minute, when the garlic begins to smell, add it to the pan.
Chop some cabbage, carrots, potatoes, tomatoes, bay leaf, and smoked paprika (if using) and throw them in with the broth and vegetables.
Let the Soup Simmer: Carefully add the broth while stirring. Simmer, covered, for 25 to 30 minutes, or until carrots and potatoes are soft, after bringing to a boil.
Season with salt and pepper to taste, then add the kielbasa back to the saucepan. Give it a few minutes to heat through.
After removing the bay leaf, top with fresh parsley and serve.
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