| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Polish | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Kielbasa, sliced 1/4" |
| Thick | ||
| 2 | Boiling potatoes, cut in | |
| 1/2 | " cubes | |
| 1 | Bay leaf | |
| 1 | Green bell pepper | |
| Chopped | ||
| 2 | oz | Pimientos, sliced |
| 1 | Onion, chopped | |
| 13 3/4 | oz | Chicken broth |
| 2 | c | Corn cut from 2 ears |
| 2 | c | Shredded cabbage |
| 2 | c | Milk |
| Salt | ||
| White pepper | ||
| Paprika |
INSTRUCTIONS
Place sausage slices in a 4- to 6-quart kettle or Dutch oven; cook over medium heat, stirring, to brown sausage lightly in its own drippings. Spoon off fat. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes. Add milk. Heat slowly just until soup is steaming hot (do not boil). Season to taste with salt and white pepper. Sprinkle with paprika. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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