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Categories:
carrots celery butter leeks cabbage chicken stock flour potatoes marjoram polish kielbasa salt parsley fresh dill
Viewed: 33 - Published at: 3 years agoIngredients
- 1/2 c. coarsely chopped carrots
- 1/2 c. minced celery
- 1/2 c. (1 stick) butter
- 3 c. leeks, cut into 1/2 inch pieces
- 2 c. shredded cabbage
- 2 qt. chicken stock
- 5 Tbsp. flour
- 2 c. potatoes, cut into 1/2 inch cubes
- 1/2 tsp. marjoram
- 2 c. polish kielbasa, skinned and thinly sliced (3/4 pound)
- salt and pepper to taste
- minced parsley, garnish
- minced fresh dill, garnish
Method
- In a large kettle or dutch oven, saute carrots and celery in 1/4 c. (1/2 stick) butter until vegetables are softened.
- Add leeks and cabbage and saute 3 minutes.
- Stir in chicken stock, bring to a boil and simmer 15 minutes.
