| 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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