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Ingredients
1 Quart beef broth
1 Cup beer
1 (14 1/2 oz) Can diced tomatoes
1 Bay leaf
1 Small head of cabbage, shredded
1 Large baking potato, cubed
1 Large onion, thinly sliced
1 Large carrot, cut into 1/2" slices
1 Package polska kielbasa, halved lengthwise and cut into 1/2" slices
1/2 Teaspoon thyme
1/4 Teaspoon caraway seed
1/2 Teaspoon salt (optional)
1/4 Teaspoon fresh ground pepper
Instructions
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.