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| 3/4 x ca. 450 g | Polish sausage, sliced |
| 1 | Broiler-fryer chicken (2-3 lbs.) |
| 8 Tasse | water |
| 2 | Leeks sliced |
| 2 | Carrots sliced |
| 1 gross | Turnip, peeled and cubed |
| 1 gross | Onion chopped |
| 1 gross | Potato, peeled and cubed |
| 1 | cloves garlic minced |
| 1 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 Esslöffel | Snipped fresh parsley |
| 1 Teelöffel | thyme dried |
| 1 Tasse | cabbage shredded |
| 2 Tasse | Cooked navy Or great northern beans |
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In a skillet, cook the sausage until done. Drain on paper towels; set aside. In a large dutch oven, cook chicken in water until tender. Remove chicken; let cool. Strain broth and skim off fat. Return broth to dutch oven. Add parsley, thyme and all vegetables except cabbage, beans and cooked sausage Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, remove chicken from bones and cut into bite size pieces; add to the dutch oven. Add cabbage, beans and cooked sausage. Simmer, uncovered, for about 30 minutes or until vegetables are tender. Yield: 10-12 servings
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