1 sm. head cabbage
2 qt. beef stock
2 tbsp. butter
1 1/2 c. onions, chopped
1 c. carrots, finely chopped
2 c. celery, sliced
1 tsp. salt
Pinch dill weed
1 lb. Kielbasa, cut diagonally, 1/4" thick
2 tbsp. minced parsley
2 c. tomatoes
2 c. potatoes, diced

Slice cabbage; set aside. Place beef stock in soup kettle. In a skillet melt butter, add onions, carrots and celery. Cover and cook 10 minutes or until almost tender. Turn contents of skillet into beef stock. Add salt and dill weed. Lightly saute kielbasa in a skillet. Add to stock. Then add parsley, tomatoes, potatoes and cabbage. Simmer all for 20 minutes or until vegetables are tender.