Recipe 437 - Polish Pigeon Soup
Recipe 437 - Polish Pigeon Soup
(by Shirley McNevich)
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2-3 cans Swanson chicken broth
5 medium red potatoes (washed, peeled and cut in bit sized pieces)
1 small head cabbage (cut into bit sized pieces)
In a skillet, brown ground chuck with onion, salt and pepper. Drain when browned. In a Dutch oven or a large pot, add browned ground chuck, 2 cans of chicken broth, cabbage-stir and cook on medium for 15 minutes, stirring every few minutes. Add the potatoes and stir. Add more chicken broth if ingredients are not all covered. Stir and cook on medium for another 15-20 minutes or until potatoes and cabbage are completely done. Taste and add more salt if necessary to your taste.
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About the author
This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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