Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Polish Sausage Soup
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- #23893
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound fresh Polish sausage, sliced as heavy as you wish
2 tablespoons butter
1 cup chopped onions
2 cups chopped celery, with leaves
4 cups shredded cabbage
2 cups sliced carrots
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons vinegar
1 tablespoon salt
1 1/2 cup beef broth
5 cups water
3 cups cubed potatoes
directions
In a large kettle, melt butter. Add sausage, onion and celery. Cook until onion and celery are tender.
Add remaining ingredients, except potatoes. Cover and cook for 1 1/2 hours.
Add potatoes, cover and cook for 20 minutes longer.
added by
linjon
nutrition data
Nutritional data has not been calculated yet.
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