Homemade Portuguese Soup

4 garlic cloves, minced
1 ½ cups finely chopped onion
1 cup chopped carrot
2 stalks of chopped celery (optional)
1/4 cup oil ( olive oil is best, but any oil will work)
6 cups chicken broth
6 cups water
small head of cabbage-finely sliced
1 pound linguica sausage, sliced 1/4 inch thick
1 pound round steak or other lean beef, cut in small pieces
1 pound potatoes cut into 1 inch pieces
1-2 small turnip cut into 1 inch pieces

Cook linguica & beef with oil in a skillet over medium to high heat, browning on both sides. Add the garlic, onion and carrot, stirring until soft - do not brown.
Place potatoes,turnip, water and broth, in large pot, add linguica, garlic, onions, and carrot along with the pan drippings. Bring all to a boil and then simmer until potatoes are almost soft. Add cabbage just before the potatoes are soft, simmer until cabbage and potatoes are soft.

Season to taste with salt, pepper and a bit of crushed red pepper if desired.

* 3/4 pound kale, stems removed, leaves rolled and thinly sliced, then chopped may be used in place of cabbage, however it may be hard to find in some places.

* * If unable to find liguica, Polish kelbasa may be substituted though the seasoning won't be quite the same.

* * * The use of turnip is optional, unless you ask my grandma who says it's not Portuguese soup without it!

This has been a family favorite for years! A few changes have been made from time to time finally settling with this combination. The 'optional' celery and turnip are must haves according to grandma and my mother, but it's still a great soup regardless of how you "tweek" it!