Fresh Kielbasa And Cabbage Soup - cooking recipe

Ingredients

1/2 small cabbage
2 lbs fresh kielbasa
8 ounces fresh mushrooms
2 -3 cups chicken broth
1/2 - 1 teaspoon caraway seed
2 teaspoons minced garlic
salt
pepper
2 tablespoons tomato paste
1 medium onion

Preparation

In a 3 quart stock pot:
\tBrown the kielbasa, remove and cut into bite size portions then return to pot. NOTE: While browning the sausage you made need to add a small amount of oil to aide in browning.
\tSlice onion into shreds and add to pot.
\tSlice mushrooms and add to pot.
\tSaute sausage, onion and mushrooms at medium / med low heat for approximately 10 minute in the oils in the pot left by the browning of the sausage.
\tWhile sauteing sausage, onions and mushrooms, prep the cabbage by slicing into long thin shreds.
\tAdd the cabbage to the saute mix and continue to saute.
\tAdd the caraway seed.
\tSalt and pepper to taste.
\tAdd enough chicken broth to cover the ingredients in the pot plus.
\tStir in the tomato paste.
\tBring to a boil, and then reduce to a simmer. Simmer for approximately 20 minutes.