Cabbage Soup with Paprika, Kielbasa and Raisins

Cabbage Soup with Paprika, Kielbasa and Raisins 150 150 David Rosengarten

Cabbage SoupThere’s a wonderful paradox in this soup (Waiter! There’s a paradox in my soup!): it’s filled with hearty ingredients and hearty flavors–and yet, the overall feel of the soup is light and delicate. A guaranteed crowd-pleaser!

serves 8 as a main course

6 slices bacon, diced
1 medium onion, halved and thinly sliced
4 garlic cloves, minced
3 pounds cabbage, cored, cut and separated into 1-inch-wide strips
1/2 teaspoon sweet paprika
2 quarts (8 cups) chicken or pork stock
1 28-ounce can whole, peeled tomatoes
1 cup raisins
1 1/2 pounds kielbasa, cut in 1/3-inch slices
Minced fresh parsley, for garnish

1. Place the bacon in a heavy-bottomed soup pot over medium heat. Saute 5 minutes, or until most of good deal of fat is rendered. Add onions and garlic; saute 5 minutes until onion is tender.

2. Add cabbage and paprika, stirring well to blend, and saute 5 minutes. Add stock and bring to a boil, stirring. Using your hand, squeeze most of juice from tomatoes, then cut them into coarse chunks and add to pot. Simmer for 15 minutes.

3. Add raisins and simmer for 10 minutes more. Add kielbasa and simmer just until sausage slices are warm, about 3 minutes. Divide soup among 8 soup bowls and sprinkle with parsley.

 photo courtesy of anjuli_ayer

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