BAVARIAN LEEK & CABBAGE SOUP

BAVARIAN LEEK & CABBAGE SOUP image

Provided by Ellen Bales

Time 1h10m

Number Of Ingredients 16

3 Tbsp olive oil, extra virgin
2 medium leeks, white and light geen parts, halved and thinly sliced
1 c coarsely chopped carrots
1 c diced celery
1/2 tsp caraway seeds
6 c chicken broth
1 bottle (12 oz.) lager
8 c thinly sliced green cabbage
3 c diced red potatoes
2 bay leaves
4 c chopped greens, such as kale or spinach
12 oz smoked kielbasa or bratwurst, cut into 1/2-inch rounds
3/4 tsp salt
ground pepper to taste
1/2 c sour cream
chopped fresh parsley for garnish

Steps:

1. Heat oil in a large pot over medium heat. Add leeks, carrots, celery, and caraway seeds. Cover and cook, stirring occasionally, for 10 minutes.
2. Add broth, lager, cabbage, potatoes and bay leaves; cover and bring to a boil. Uncover, reduce heat and simmer for 10 minutes.
3. Stir in greens and sausage and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 Tbsp. sour cream and parsley, if desired.