In a cool large sauce pan, combine the chicken broth, V-8 juice, mixed vegetables, cabbage, zucchini, mushrooms and polska kielbasa. Bring to a boil, reduce heat to medium and simmer for 10 minutes.
Take the sauce pan off the heat, mix the cornstarch and 3 tablespoons of water together and add it to the soup. Return the sauce pan to the heat.
When the soup is thick and clear, add the egg, slowly. Using a fork, stir in a figure 8 to disperse the egg.
Optional: add 1/2 pound of seafood to the soup. Do it after the egg is added and simmer for 10 minutes over medium heat.
Contributor: Robert Bosley
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