Yesterday after work I went to an art museum a few blocks away from my work. The weird thing is I never knew that it even existed.
It just proves that you have to live someplace for a long time before you know all the ins and outs of the place.
The ingredients are 1 pound kielbasa sausage, 2 tablespoons extra virgin olive oil, 1 onion, 3 medium leaks, 2 medium carrots, 1 small green cabbage, 3 minced garlic cloves, 6 cups chicken stock, 1 pound red potatoes, 1 tablespoon Italian seasoning, 2 bay leaves, salt, and pepper.
I cooked the sliced sausage for five to six minutes over medium high heat. Once the sausage was browned, I removed it from the pot and set it aside.
I added the olive oil, diced onion, and sliced leaks. I only used the light green and white part of the leaks. I rinsed the sliced leaks well. I added sliced carrots and minced garlic.
I sautéed this mixture for six to seven minutes over medium-high heat. I stirred regularly.
I then added the chopped cabbage. I sautéed this for about four minutes.
I added the chopped potatoes and sausage.
I added the Italian seasoning, bay leaves, chicken stock, salt, and pepper. I stirred this and let it simmer for 15 minutes.
This made a delicious and flavorful soup.
The sausage infuses the soup with a rich and hearty flavor. The vegetables are tender and soft.
This soup is filling but still light.
It is a tasty yet simple recipe. I would make it again.