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Friday, October 21, 2011

Kielbasa and Rice Soup

For day # 21 of Soup Month we have a peppery-garlicky Polish Kielbasa and Rice Soup.  For the best results be sure to buy a good brand of Polish Kielbasa for this recipe.  If you have a local meat market call and ask if they make their own Kielbasa.  The smoky flavor of a good Kielbasa is amazing and brings all of the ingredients together for this soup.

7-3/4  cups  Low Sodium Chicken Broth
1 cup  Long Grain White Rice, Jasmati works great
1 TB  Vegetable Oil
1 lb  Polish Kielbasa, cut in half lengthwise and thinly sliced
1  Onion, cut in half and thinly sliced
2 cloves  Garlic, minced
1/2 medium  Cabbage, cored and finely shredded
Kosher Salt and Ground Black Pepper

In a medium saucepan combine 1 3/4 cups of chicken broth with the rice and bring to a simmer.  Cover and cook over low heat for 18 minutes, or until rice is tender.

Meanwhile, in a soup pot, heat the oil.  Add the kielbasa and cook over medium-high heat until browned, about 4-5 minutes.  Add the onion, garlic and cabbage and cook until softened, about 6 minutes.  Add the remaining 6 cups of chicken broth and bring to a simmer.  Cook over low heat until the cabbage is tender, about 10 minutes.  Season with salt and pepper, stir in the rice and serve. 
Serve with crusty french bread.  Makes about 4 - 6 servings.

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