1 1/2 pounds kielbasa -- sliced 1/4" thick 2 medium boiling potatoes -- cut in 1/2" cubes 1 bay leaf 1 green bell pepper -- chopped 2 ounces pimientos -- sliced 1 medium onion -- chopped 13 3/4 ounces chicken broth 2 cups corn cut from 2 ears 2 cups shredded cabbage 2 cups milk salt white pepper paprika 1. Place sausage slices in a 4- to 6-quart kettle or Dutch oven; cook over medium heat, stirring, to brown sausage lightly in its own drippings. Spoon off fat. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender. 2. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes. Add milk. Heat slowly just until soup is steaming hot (do not boil). Season to taste with salt and white pepper. Sprinkle with paprika.
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