German soup has become a staple around the Krumm house (now if we can just get the kids on board. . .) Super simple, lasts for days, and super yummy.
1 head of cabbage
1 package of Turkey polska kielbasa (we use this from Aldis) or beef or pork whatever suits your fancy
Red potatoes (I use 5-8 depending on the size of the potato)
Spicy brown mustard
Apple cider vinegar
2 Chicken Broth (I use two of these—they are 32oz)
Cut your cabbage—I generally cube it. And slice it. And dice it. There’s no method to my madness. I just want the slices small enough to fit on my spoon. Same with the polska kielbasa. I try to cut these into round slices and then cut those in fours—depends on how in a hurry I am and if Andy’s helping or not. Cube the potatoes. Throw everything in a big pot with the chicken broth (it needs to cover everything, you may need 3 boxes instead of 2). Three-ish capfuls of vinegar, a very generous squirt of spicy brown mustard, and let cook until the potatoes and cabbage are soft. Enjoy.
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