|Jägerkohl -- Hunter's
(Cabbage & Kielbasa Soup)
Prepare a very large cooking pot (the
largest you have :) and a large frying pan.
Peel the apple and potatoes, core
the apple, and chop the apple, potatoes and cabbage into
the pot, along with the spices, vinegar and flour.
Add enough water to just cover everything in the
pot. Bring to a boil, then reduce to a simmer.
While the water comes to a boil, fry the bacon on medium heat, until quite
crispy but not burned. Stir the bacon into the pot
but keep the grease in the pan.
Add the oil to the frying pan, and sautee
onions and garlic for 5 minutes or so on medium
heat. Then stir them into the pot.
Add the chopped kielbasa into the pan and
brown lightly. Then add to the pot along with all
remaining grease and scrapings.
Simmer for 45 minutes to an hour,
stirring occasionally, until the potatoes are soft, but
When serving, offer sour cream, Maggi
(**), Marmite, Worcestershire sauce, or malt vinegar as
garnishes. A personal, if not entirely
traditional, favorite of mine is tzatziki.
. (*) Tuchowska Kielbasa
(usually a rough orange skin and fatty, grainy meat)
is preferable to Wiejska, which has a red skin and is
more solid. Kabanos,
which are smaller versions of Tuchowska, can also be
used. Tuchowska is what is usually called
"Kielbasa" in the USA. Harder to find in the UK!
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