Sausage And Cabbage Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 5
• 12 ounces linguica sausage, sliced 1/4 inch thick
• 1 onion, peeled and chopped (6 oz.)
• 1 large garlic clove, peeled and minced
• 5 cups chicken broth, fat-skimmed
• 1 (12 ounce) bottle wheat beer (hefeweizen)
• 1 lb small red potato, scrubbed and quartered (1 1/2-inch wide)
• 1 1/2 quarts cabbage, finely shredded (8 to 12 oz)
• 1 cup carrot, sliced 1/4 in. thick
• 1 teaspoon coriander seed
• 1/2 teaspoon whole allspice
• 1/2 teaspoon peppercorn
• 2 tablespoons parsley, chopped
• whole grain mustard

Recipe

• 1 in a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. spoon out and discard all but 1 tablespoon fat from pan.
• 2 add onion and garlic to pan; stir often until limp, 3 minutes.
• 3 increase heat to high. add broth, beer, potatoes, cabbage, and carrots. wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. discard wrapped spices.
• 4 stir in parsley. ladle soup into bowls. serve mustard alongside to add to taste.