2000s Recipes + Menus
Kielbasa and Cabbage Soup
Serves6 to 8 (main course)
- Active time:15 min
- Start to finish:1 3/4 hr
February 2009
Bottled Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a main-course soup that stays true to the ingredient’s central European vibe but is decidedly down-home. Don’t be tempted to add the accompanying potatoes directly to the simmering soup—cooking them separately preserves their looks and firmer texture.
- 2 carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1/4 of a large cabbage, cored and cut into 1/2-inch pieces
- 1/2 medium onion, coarsely chopped
- 1 tablespoon chopped dill
- 2 cups water
- 1 3/4 cups good-quality bottled borscht such as Gold’s Russian Style
- 1 3/4 cups beef broth
- 1/2 lb kielbasa, cut into 1/2-inch pieces
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Accompaniments:
boiled potato halves; chopped dill; sour cream
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Simmer all ingredients except kielbasa in a large pot with 1/2 tsp salt and 1/4 tsp pepper, covered, until vegetables are very tender, 45 minutes to 1 hour.
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Add kielbasa and simmer just until heated through, about 1 minute. Season with salt and pepper.
Cooks’ note: Soup can be made 2 days ahead and chilled (covered once cool). Reheat before serving.
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