I used to make this soup from an old recipe from a local Pittsburgh radio personality, but I had some further thoughts and enhanced it. Enjoy!
Enhanced Kielbasa Soup
1 lb. Kielbasa (or your favorite smoked sausage), diced in ˝ inch cubes or smaller
˝ C. finely diced Onions
Finely diced Garlic, to taste (3, 4, or 99 cloves)
2 T. Butter
1 Medium head of Cabbage, quartered, cored and 3 of the quarters sliced in ˝ inch strips, reserving one quarter
6 Cups Chicken Stock (Homemade is best but store-bought broth works)
1-2 cans of Beer (I used Yuengling, and pretended I needed 3 cans for the soup, nyuk nyuk)
1-2 C. Potatoes (Yukon Gold are great), diced in ˝ inch cubes or smaller
1-2 C. Carrots, diced in ˝ inch cubes or smaller
1 tsp Dried Parsley
˝ tsp Paprika (hot or smoked or both are options)
Black Pepper to taste
1 tsp Garlic Powder
1 tsp Onion Powder
1 Large Bay Leaf
1-2 T Caraway Seeds (for flavor and reduced gas production)
1. Blanch the Kielbasa in boiling water briefly, to remove excess grease, drain and set aside.
2. In a large, heavy bottomed pot, over medium heat, melt the Butter and sauté the Onions and Kielbasa until the Kielbasa begins to brown on the edges, then add the garlic and continue to sauté until the garlic is opaque, further seasoning the mixture with Parsley, Paprika, Black Pepper, Garlic and Onion Powders.
3. Add the ˝ –inch-sliced Cabbage to the pot, and continue cooking, stirring until the cabbage wilts slightly, then add the Chicken Stock and the Beer, and bring to a slow boil.
4. Add the Potatoes and Carrots, and cook 15-20 minutes, until Potatoes and Carrots are tender. While that is cooking, slice the remaining Cabbage quarter in slivers, like sauerkraut, and add it to the pot
5. As with most soups, this soup is best after refrigerating and reheating