1 tbsp. vegetable oil
1 c. chopped onion
1 clove minced garlic
1 lb. smoked kielbasa
3 med. carrots, cut in 1/2 inch slices
8 c. coarsely shredded cabbage
1 med. green pepper, seeded and chopped
1/3 c. flour
1 1/2 qts. water
1 tsp. salt
Dash freshly ground pepper
3 med. potatoes, 1 inch cubes
2 tbsp. vegetable oil
2 tsp. paprika
1 c. tomato juice

In heavy saucepan, heat oil, add onion and garlic and cook until onion softens. Prick kielbasa with fork, add to pan and brown on both sides. Add vegetables (except potatoes), water, salt and pepper. Cook, uncovered, for 5 minutes over medium heat; cover and cook 10 minutes longer. Add potatoes, cover and cook 15 minutes, or until cabbage is tender.

Meanwhile, heat oil and stir in flour. Cook, stirring, until golden brown. Stir in paprika and remove. Ladle 1 cup of liquid out of soup and whisk into roux. Whisk in tomato juice until smooth. Stir mixture into soup. Lift out kielbasa, cut in 1/2 inch slices and return to soup. Makes 4 quarts.