I probably started making this soup about 25 years ago when the kids were pre-teens and would have preferred steak over soup. We would occasionally have steak and seafood, but in order to pull it off I had to go "cheap" a few times a week. I remember slicing the kielbasa and challenging myself as to how many slices I could get out of each link to give the pot the appearance of being "meaty"....30?...40? I still make this often but don't challenge myself as much. I love the vinegar finish and often add more than the quarter cup called for.

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