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Bavarian Leek & Cabbage Soup
- 3 Tbspolive oil, extra virgin
- 2 mdleeks, white and light geen parts, halved and thinly sliced
- 1 ccoarsely chopped carrots
- 1 cdiced celery
- 1/2 tspcaraway seeds
- 6 cchicken broth
- 1 bottle(12 oz.) lager
- 8 cthinly sliced green cabbage
- 3 cdiced red potatoes
- 2bay leaves
- 4 cchopped greens, such as kale or spinach
- 12 ozsmoked kielbasa or bratwurst, cut into 1/2-inch rounds (sub veg sausage)
- 3/4 tspsalt
- ground pepper to taste
- 1/2 csour cream
- chopped fresh parsley for garnish
- 1Heat oil in a large pot over medium heat. Add leeks, carrots, celery, and caraway seeds. Cover and cook, stirring occasionally, for 10 minutes.
- 2Add broth, lager, cabbage, potatoes and bay leaves; cover and bring to a boil. Uncover, reduce heat and simmer for 10 minutes.
- 3Stir in greens and sausage and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 Tbsp. sour cream and parsley, if desired.