I eat soup all year but obviously I see there is a real soup season and when we get frosts we are there.
My Polish style soup,
One pound polish sausage sliced
Two sweet onions cut in 3/4” pieces
Throw the above in a Dutch oven in a 230 F oven
Go hunting for 2-3 hours.
Come back, that’s very important.
Move the works to stove top, brown if not brown.
Add 2-3 stalks chopped celery. (Edit, accidental omission)
Add 2-3 tbsp of flour and stir into that rendered pork fat, cook the flour.
Add about 5-6 cups of chicken stock (or sub water and chicken base powder like I did today). Stir the liquid to blend your flour and fat in.
Add 2 cups chopped cabbage and 2 cups cauliflower florets cut small
Add black pepper and cayenne to taste. I did about a 1/4 and an 1/8 tsp respectively
Walk away until it’s done cooking on low. I went down into my underground laboratory and was rearranging my disorganized work area. When you get hungrier go back to the soup.
Add 2 tsp parsley and adjust salt if you need to. My soup base had a nice amount so I added none but I cannot eat a salt poor soup.
I would have added carrot but I am out.
I just made this soup up off the top of my head. I hope you like it.
Ingredient list;
1 pound polish sausage
2 onions
2-3 stalks celery
3 tbsp flour
5-6 cups chicken soup stock
2cups cabbage, chopped
2 cups cauliflower florets
1/4 tsp black pepper
1/8 tsp cayenne pepper
2 tsp parsley