Kielbasa soup [Moved from Midwest Board]
Slice a half-pound kielbasa into quarter-inch coins or half-moons. Brown well in heavy soup pot or dutch oven. Once there is a well-browned fond in the pot, add a fist-sized onion, sliced thin or diced, and stir to deglaze the bottom. Add a quart of low-sodium chicken broth, a heaping teaspoon of caraway seed, and a half-cup of wild rice or barley, cooking at a simmer. Add a peeled, cored, and diced apple, preferably one that holds its shape, like Granny Smith or Honeycrisp. Add 4-6 cups of shredded cabbage. Continue simmering until wild rice or barley are close to tender, then add a cup of sliced/diced carrot, if desired, and cook until the carrots are tender. Salt and pepper to taste. This is my take-off from a long-lost, starch-less recipe and proportions are forgiving. I add a cup of cider if I have any on hand. I am not generally a fan of caraway but it is key to this particular soup.
I bunch kale, any kind, washed, stems removed and sliced into ribbons
I yellow onion, chopped
2 T olive oil
2 cloves garlic, minced
1 can cannelloni (white beans), drained and rinsed
6 cups low-sodium chicken broth
½ lb kielbasa and ½ T olive oil
Sauté onion in olive oil till soft, add garlic just until fragrant. Add broth, kale, beans. Simmer until kale is tender, about 45 to 60 minutes. Slice the sausage and sauté briefly in olive oil; drain on paper towels and add to soup. Simmer another 15 minutes to blend flavors.