Winter has finally come to the Texas Hill Country and soup is a must have. This recipe evolved from a friends kielbasa, cabbage and potato one pot meal...which Sasha's Polish mother used to make. When I decided to make it I had the cabbage and potatoes but no kielbasa...but I did have some ground beef. A little oil to keep burning down. A little salt and pepper. Voila! It was good. Then, to reheat the leftovers I added some chicken broth and some vinegar. Thus was my very favorite soup born.
1In 6 qt Dutch oven over medium heat add olive oil. When shimmery add ground beef. Cook until lightly browned.
2Add celery, onion, garlic and oregano to meat. Cook for 3-5 minutes.
3Add remaining ingredients, excluding Tabasco, to pot. Add filtered water to cover ingredients. Bring to a boil uncovered for 2 minutes. Reduce heat and simmer until cabbage and potatoes are tender...about 1/2 hour.
4Serve with Tabasco Sauce to taste (Optional) and a nice thick slice of buttered French bread...to sop up the broth.