Total time: 1 hour | Serves 6
- 2 teaspoons oil
- 1 large onion, chopped
- 1 cabbage, quartered, cored and roughly diced
- 1 (28-ounce) can crushed tomatoes with added puree
- 1 (14 1/2-ounce) can beef broth
- 1 (14 1/2-ounce) can low-sodium chicken broth
- 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 pepper
- 1/2 cup water
- 1 pound smoked beef kielbasa sausage, split lengthwise, then cut in 1/2-inch thick slices
- 1 (10 3/4-ounce) can tomato soup
- 3 to 5 tablespoons lemon juice
- 2 tablespoons minced Italian parsley or snipped chives, for garnish, optional
Step 1Heat 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.
Step 2Add 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.)
Step 3Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice and seasoning. Serve hot, garnished with parsley or chives, if using.
Note: Any precooked sausage can be substituted for the kielbasa sausage. Rustic rye or pumpernickel are good bread choices here.
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