This is a hearty soup for the beginning of the Fall season, and it harkens back to the type of soups that my mother, grandmother, and even great grandmother would make. Grandmother, my Baba, and great grandmother cooked on a coal burning cook stove. I hope you like this as recipe as much as I do.
- 1 pound ground venison, beef, bison or turkey
- 7 oz link of your favorite sausage– smoked or Polish Kielbasa, thinly sliced in rounds
- ¼ head of green cabbage, thinly sliced
- 1 Tbsp unsalted butter
- 4 cups cold water
- 1 can (14 ozs) tomato sauce
- 2 tsp whole caraway seeds (omit if you don’t like the taste)
- 2 Tbsp Worcestershire sauce
- 2 – 3 Tbsp apple cider vinegar
- 2 tsp smoked Hungarian paprika
- 1 Tbsp garlic powder
- Salt and Pepper, to taste
- In a large, heavy bottom soup pot, brown the ground meat for about 5 minutes or until no longer pink.
- Remove from pot and drain the grease.
- In the same pot and over medium heat, add butter and allow to melt.
- Add sliced cabbage and a pinch of salt.
- Sauté cabbage until tender about 10-13 minutes.
- Add in the browned ground meat and sliced sausage.
- Heat and stir for about 5 minutes.
- Add the remaining ingredients.
- Season to taste with salt and pepper.
- Adjust the taste with more Worcestershire sauce and vinegar. (This should be a slightly sour soup.)
- Bring to a boil and reduce to simmer. Simmer for 30 minutes.
Enjoy with a dark brown or Russian Black bread or even a sourdough.
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