This week's soup is based on a German recipe I saw -- except that recipe called for potatoes instead of turnips. I cannot imagine it tastes any better made with the potatoes and Mr. Dreamy and I did not miss the extra carbs either.
I ended up making this soup one day and then refrigerating it and eating it the next -- what a great choice that was. Very complex flavors from such simple ingredients and I have to believe that extra time of flavor mingling was helpful with that!! Soup's on!!!
Kielbasa, Turnip and Cabbage Soup
2 tablespoons olive
1 1/4 pounds (1 ring) kielbasa, 1-inch dice
1 pound turnips, peeled and chopped
1 tablespoon paprika
1/2 teaspoon ground allspice
2 ribs celery, chopped
2 cloves garlic, crushed
1 onion, chopped
Salt and freshly ground black pepper
1/2 head cabbage, chopped
dash nutmeg
1 cup beer, room temp
4 cups chicken stock
2 cups tomato puree
Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa, garlic and onion and cook until onion is done and lightly browned. Add the beer and deglaze pan, scraping up all the browned bits. Add stock, tomato puree, celery, turnips, paprika, allspice, and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then add in the cabbage and season with a little nutmeg. Simmer to combine flavors, 1-2 hours. Serves 6 generously. Each serving 288 calories, 20.16g carbs, 4.90g fiber = 15.26g net carbs.