Recipes
Kielbasa Soup
Ingredients
• 1/2 cup butter
• 1/2 cup chopped carrot
• 1/2 cup minced celery
• 3 cups 1/2-inch leek pieces
• 2 cups shredded cabbage
• 8 cups chicken broth
• 5 tablespoons all-purpose flour
• 2 potatoes, peeled and cut into 1/2 inch cubes
• 1/2 teaspoon dried marjoram
• 2 lbs. sliced Cher-Make Deli Polish Sausage
• Salt and freshly ground black pepper to taste
Directions
Melt 1/4 cup of the butter in a large kettle and sauté the carrot and celery until limp. Add the leeks and cabbage and sauté for 3 minutes. Stir in the stock and bring to a boil, then reduce the heat and simmer for 15 minutes.
Melt the remaining butter in a separate skillet. Add the flour and stir over low heat until well blended about 2 minutes. Remove from the heat. Whisk in 2 cups of the hot stock and blend until smooth. Add the thickened stock to the vegetable mixture in the kettle, stirring constantly. Add the potatoes and marjoram and simmer for 20 minutes, or until the vegetables are tender. Add polish sausage, and simmer an additional five minutes. Season to taste with salt and pepper and serve.