Fall has officially arrived and with it a new layer of warm flesh on my bones - well that's normally the case - the last few weeks have done quite the opposite - but now my body in the surge of midterms is requesting an non-ending supply of food. So here's what it's getting for the next week.
Note of caution - for those living in small quarters and cooking with even smaller pots - to do the recipe you'll need two pots or half it.
1 onion chopped
2 ribs celery chopped
2 cloves garlic minced
2 carrots chopped
1/2 a medium cabbage sliced thinly
1 can of beans or lentils - your choice - I used Aduki beans, my mom however has made this with lentils in the past
3 potatoes diced - I don't peel mine but do whatever you want...
1 package Kielbasa Tofurky franks - cut into 1cm rings
1 small can diced tomatoes
1 L carton vegetable stock
dill, pepper and paprika to taste
Saute onion, celery, carrot and garlic until softened - this may take a few minutes. Meanwhile fry the sausage, set aside. Once vegetables are soft add stock, potatoes, tomatoes, cabbage, sausage and whatever amount of water needed to round it all out. Simmer until potatoes are done - just before they are fork tender - add dill, paprika and pepper to taste - there is already plenty of salt in the mix with just the stock alone - never mind the salt that could be added if you use a commercial brand of tomatoes, and don't forget the sausage.