2 tbsp. butter
1 lb. Kielbasa (Polish sausage), sliced
1 c. chopped fresh onion
2 c. chopped celery and leaves
4 c. shredded cabbage
2 c. sliced, pared carrots
1 bay leaf
1/2 tsp. dried leaf thyme
2 tbsp. vinegar
1 tbsp. iodized salt
1 1/2 c. beef bouillon
5 c. water
3 c. cubed, pared potatoes

In large kettle, melt butter. Add kielbasa, onion and celery. Cook over medium heat, stirring occasionally, until onion and celery are tender but not brown. Add remaining ingredients except potatoes.

Cover and cook gently for 1 1/2 hours. Add potatoes, cover and continue cooking for about 20 minutes longer, or until potatoes are just tender. Remove bay leaf before serving. Makes 3 quarts of soup, or 9-10 servings.