#2158 - Sausage and Cabbage Soup

(by Shirley McNevich)

1 onion (chopped)
1 carrot (sliced into thin coin shaped pieces)--less if you wish
1 garlic clove (minced)
1-2 TBSP cooking oil
6 cups chicken broth
2 cups shredded cabbage
1 - 8oz. jar sauerkraut (drained)
1 tsp. paprika
1 tsp. pepper
1/2lb. sausage (cut into coin shaped pieces)
1 red potato (diced)
1/2 cup sour cream
1/4 cup chopped fresh parsley

In a skillet add cooking oil, chopped onions, minced garlic and carrots--cook/stir over medium heat until tender--set aside. In a skillet add sausage--cook over medium heat until browned, then drain sausage on paper towels and cut sausage into coin shaped pieces. In a Dutch oven add chicken broth, shredded cabbage, drained sauerkraut, paprika and pepper--cook/stir over medium heat until boiling. Once boiling, add onion mixture, sausage pieces, diced potatoes and chopped parsley--cook/stir until potatoes are tender. Add sour cream--stir until mixed. Serve hot.