Sweet And Sour Cabbage And Smoked Sausage Soup

By á-174942

Ingredients

• 2 teaspoons oil
• 1 large onion chopped
• 1 cabbage head quartered, cored, and roughly diced
• 1 can crushed tomatoes with added puree - (28 oz)
• 1 can beef broth - (14 1/2 oz)
• 1 can low-sodium chicken broth - (14 1/2 oz)
• 1/4 cup light brown sugar - (packed)
• 2 teaspoons sweet Hungarian paprika
• 1/4 teaspoon dried red pepper flakes
• 3/4 teaspoon ground allspice
• 3/4 teaspoon salt
• freshly-ground black pepper
• 1/2 cup water
• 1 pound smoked beef kielbasa sausage split lengthwise, and cut in 1/2" thick slices
• 1 can tomato soup - (10 3/4 oz)
• 3 tablespoons lemon juice - (to 5)
• 2 tablespoons minced Italian parsley (optional garnish) (or snipped chives)

Preparation

Step 1

Heat the oil in a 4-quart pot over medium-high heat. When hot, add the onion. Cook, stirring often, until softened, about 5 minutes. Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well. Bring to a boil, then reduce the heat and simmer, covered, 20 minutes.

Add the sausage and tomato soup. Simmer 10 minutes longer. (This can be made 2 days ahead and refrigerated or frozen up to 1 month. To serve, gently reheat until hot. Add more water if the soup is too thick.)

Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice and seasoning. Serve hot, garnished with parsley or chives, if using.

This recipe yields 6 main-course servings.

Each serving: 327 calories; 1,713 mg sodium; 38 mg cholesterol; 19 grams fat; 6 grams saturated fat; 30 grams carbohydrates; 12 grams protein; 2.77 grams fiber.