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Mulligan’s Reuben Soup

2nd Place Winner at SoupStock 2011, adapted from a French recipe in the New York Times.

  • 1 lb kielbasa
  • 1 large head of cabbage (finely shredded)
  • 6 oz bacon (chopped)
  • 2 Large onions (chopped)
  • 1/4 cup flour
  • 1 can beef broth
  • 1 can chicken broth
  • 1 cup carrots (chopped)
  • 3 Medium potatoes (chopped)
  • 2 tbsp white vinegar
  • 1 cup heavy cream
  • Caraway & black pepper (ground (to taste))
  • Dill (to taste)
  1. Cook bacon and kielbasa in a large heavy pot until bacon is crisp.
  2. Add onions and cook until translucent.
  3. Stir in flour until blended.
  4. Add broth.
  5. Add vegetables and seasonings and cook until vegetables are almost soft.
  6. Add vinegar and cook for 5 minutes.
  7. Add cream and cook another 5 minutes.
Main Course, Soup