Cabbage Potato Kielbasa Soup

Cabbage, Kielbasa, Potato and Rice Soup

In Honor of the Holiday.

Cook Basmati Rice with Chicken Broth, keep separate- ratio of 1 cup rice to 1 3/4 cup broth.  Cook rice about 18 minutes (after it comes to a boil, cover and reduce to simmer).  Remove cover when done so rice doesn’t over cook.

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Turkey Kielbasa:  cut lengthwise, then slice into 1/8-1/4” pieces.

Sauté 6 minutes-olive oil & corn oil mixed equal parts-around ¼ cup total.

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2 small heads cabbage, quarter, slice to thickness you like.

½ - 1 white onion diced

Several yellow potatos diced 

Tons of black pepper, fresh ground if possible.  (Spice it how you like it) and Sea Salt or Kosher Salt to your taste.  I added some thyme to mine also-1 tblsp dry.

Add cabbage and onion to kielbasa with spices and sauté with lid closed to steam, until softened.

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Add 6 cups chicken broth, cook over moderate heat until potatos are to your liking in softness.

*I under-cooked the kielbasa cabbage, onion, pototo mixture in my crock pot ceramic that goes on the stovetop (rival makes it) and then used the crock pot base on Low for a couple hours to finish it.

Add rice as you serve and MORE pepper, I used a 3-pepper mix-fresh ground-added to individual taste to finish.

Serve with bread.  

We had Mint Chip Ice Cream for desert.  

Perfection.