POLISH SAUSAGE (KIELBASA) SOUP
You can use from 1-3 pounds of sausage depending on your tastes. I love dipping buttered rye bread in the soup - must be my Polish genes.
Provided by Lorac
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet, add sausage, onions and celery, and cook over medium heat until sausage are lightly browned.
- Pour mixture into a soup pot and add remaining ingredients except for potatoes.
- Bring to a boil, reduce heat, cover and simmer for 1 hour.
- Add potatoes and cook until potatoes are tender.
- Season with salt and pepper and garnish with dill, if desired.
POLISH KIELBASA AND CABBAGE SOUP
We made this soup last night, had some fresh cabbage from our CSA. It was very tasty. My husband loved kielbasa, no matter how it is fixed. Throw a little hot sauce in, YUMMY.
Provided by Missy Wimpelberg
Categories Other Soups
Time 40m
Number Of Ingredients 8
Steps:
- 1. Saute kielbasa in a large soup potover medium heat for 5 minutes. Remove kielbasa and set aside. Add onion and cabbage and saute for 10 minutes, stirring occasionally. Add garlic and saute for 2 minutes, stirring concstantly. Add vegetable stock, potatoes, salt and pepper. Bring to a boil and simmer for 20 minutes.
MY POLISH(EASTER) KIELBASA SOUP
This is the soup we referred to as borscht. It wasn't until I was full grown that I found out it isn't referred to as borscht by anybody else! LOL This, like all other soups, tastes better reheated. When storing this soup, keep broth and potatoes in one container, kielbasa in another, and hardboiled eggs separately from both. I couldn't put number of servings because it depends on your appetite! P.S. I finally found 2 others, here on Zaar, who also refers to this as borscht! Yeah!
Provided by Nana Lee
Categories One Dish Meal
Time 1h15m
Yield 1 potful
Number Of Ingredients 8
Steps:
- Boil kielbasa link in 3 quarts of water, occasionally piercing it to release juices, for 30-45 minutes.
- While kielbasa is cooking, peel and dice potatoes and boil eggs to hard-boiled stage.
- Keep potatoes in cold water in bowl after rinsing them well.
- Cool eggs in cold water before peeling.
- Remove kielbasa from water.
- Drain and add cut up potatoes to the water in which you cooked the kielbasa.
- Add salt and cook.
- When potatoes are done, add pepper and vinegar to taste.
- *Don't use balsamic vinegar.
- To thicken soup, add flour to cold water in a jar with lid or shaker.
- Shake vigorously to combine.
- Add to simmering soup through a fine strainer to remove any lumps.
- Stir to incorporate.
- Simmer a few minutes to slightly thicken soup.
- Adjust seasonings at this point. More vinegar? More thickening?.
- When ready to serve, slice kielbasa, approx 1/4-inch slices.
- Add some to each soup bowl with one chopped egg.
- Ladle in broth with potatoes.
- Serve with a good thick-crusted bread like Polish sisel bread.
- At Easter when there is baked ham we add pieces of chopped ham, and, of course, a dollop of horseradish(white)!
POLISH KIELBASA SAUERKRAUT SOUP
Very filling soup; this has a tangy flavor to it; instead of the dollop of sour cream, you can add a tablespoon of cream cheese to the bowl to smooth out the taste. I don't like to use either; I just like the soup as it is. The only thing I do differently is add extra pepper because I love a peppery 'kraut! Instead of the...
Provided by Monica H
Categories Other Appetizers
Time 35m
Number Of Ingredients 13
Steps:
- 1. Sautee onions in pan with the butter until onions are tender (don't completely brown / carmelize them).
- 2. At the same time, in a pot, add potatoes and enough water to cover them about an inch over the tops of the potatoes.
- 3. Add onions to potatoes. Cover and let cook for 5 minutes. In the meantime, rinse and drain your sauerkraut.
- 4. Add the rest of the ingredients to the pot except for the optional ones and the salt-to-taste.
- 5. Add more water to just cover all the ingredients. Cover and let cook until potatoes are tender (about 20-25 minutes).
- 6. After potatoes are tender, turn off heat. Stir in salt-to-taste. Add extra pepper if you'd like.
- 7. When serving, garnish top with dollop of sour cream, freshly chopped dill and/or chives, and/or parsley. Eat this soup with some good buttered polish rye bread on the side!
POLISH POTATO, KIELBASA, AND CABBAGE SOUP (KAPUSNIAK) RECIPE
Polish kapusniak, my way. [Photograph: J. Kenji López-Alt] There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth. Why It Works A one-pot, 30-minute meal designed to comfort you with cabbage. Read the Whole Story * Adding the ingredients to the same pot in stages allows you to build up flavors in a short period of time. * Bacon and kielbasa bring a rich, porky, smoky flavor to the soup. amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe Reading Options: Cooking Mode Text Only Ingredients * 1 tablespoon (15ml) vegetable oil * 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces * 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces * 1 medium onion, thinly sliced (about 6 ounces; 175g) * 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g) * 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g) * 8 ounces sauerkraut with juice (1 cup; 240ml) * 8 cups (1.9L) homemade or store-bought low-sodium chicken stock * 2 bay leaves * 1/4 cup (60ml) chopped fresh dill, stems reserved separately * 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g) * Kosher salt * 1 tablespoon (10g) cornstarch * 2 teaspoons (8g) paprika * 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning * Fresh crusty bread, for serving Directions * 1. Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt. * 2. Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- 1. Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.
- Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.
LENTIL SOUP WITH POLISH KIELBASA
Make and share this Lentil Soup With Polish Kielbasa recipe from Food.com.
Provided by Bruno1171
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sort and rinse lentils.
- In a saucepan, heat oil.
- Stir in sausage, onion and celery until tender.
- Then add garlic.
- Add lentils and remaining ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer until lentils are tender and soup gets thick.
- Serves 4.
Nutrition Facts : Calories 334, Fat 12.3, SaturatedFat 2.8, Cholesterol 19.6, Sodium 948.1, Carbohydrate 37.7, Fiber 17.8, Sugar 2.1, Protein 18.6
KIELBASA SOUP (POLISH)
I don't usually like any sausage recipes. But once I created the sweet and sour flavor in this soup I knew I'd enjoy it. This soup tastes even better the next day after the ingredients have had a chance to blend.
Provided by kestrel
Categories One Dish Meal
Time 2h20m
Yield 8-9 cups
Number Of Ingredients 14
Steps:
- In a large soup pot, melt the butter.
- Add the onion and celery and cook until tender.
- Add the water, beef stock or broth, cabbage, carrots, bay leaf, thyme, vinegar, maple syrup and Kielbasa.
- Bring to a boil, then reduce to a simmer.
- Cover and simmer for 1 1/2 hours.
- Add the potatoes, cover and continue to simmer for 20 minutes more or until the potatoes are done.
Nutrition Facts : Calories 313.2, Fat 18.7, SaturatedFat 7.2, Cholesterol 45, Sodium 1403.5, Carbohydrate 26.9, Fiber 4.2, Sugar 11.9, Protein 10.2
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