| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Polish |
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Kielbasa — sliced 1/4" |
|
|
Thick |
| 2 |
md |
Boiling potatoes — cut in |
| 1/2 |
|
" cubes |
| 1 |
|
Bay leaf |
| 1 |
|
Green bell pepper — |
|
|
Chopped |
| 2 |
oz |
Pimientos — sliced |
| 1 |
md |
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
1. 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.
2. 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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