Meyer's Restaurant Polish Cabbage Soup

RECIPE FORUM Recipe Exchange
1

Meyer’s Restaurant Polish Cabbage Soup

8 strips bacon, diced
2 fresh Polish sausages (do not use smoked) diced
1 head cabbage, cored, chopped
2 carrots, diced
2 ribs celery, diced
1 1/2 quarts water
2 tablespoons chicken base
2 tablespoons flour
2 tablespoons melted butter
Salt and pepper to taste

In 3-quart saucepan, fry bacon and Polish sausage. Saute until cooked through but not crisp. Add vegetables, water and chicken base. Simmer until vegetables are done. Whisk together flour and butter and add to soup to thicken. Bring to boil and boil 2 to 3 minutes. Add salt and pepper to taste. Makes 2 quarts.

Source: Milwaukee Journal Sentinel, 2004. Meyers Restaurant & Bar, 4200 S. 76th St., Greenfield,WI

2

This was good, but I did make a roux with the flour before adding it to the pot. It took all the flour taste away, and still thickened the soup.

3

You are right’ it’s always better to cook the flour before adding it to soups, sauces or gravies.