Best Polish Sausage Ham Soup Recipes

POLISH SAUSAGE (KIELBASA) SOUP

Polish Sausage (Kielbasa) Soup image

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

Ingredients

2 tablespoons butter
1 1/2 lbs lean fresh kielbasa or 1 1/2 lbs smoked kielbasa, sliced
1 cup chopped onion
2 cups chopped celery
4 cups shredded cabbage
2 cups sliced carrots
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons white vinegar
3 cups beef broth
2 cups water
3 cups peeled and cubed potatoes
salt and pepper
chopped fresh dill (optional)

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.

MY POLISH(EASTER) KIELBASA SOUP

My Polish(Easter) Kielbasa Soup image

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

Ingredients

1 (1 lb) kielbasa, link
3 1/2 quarts water
3 lbs potatoes, cubed
good quality vinegar, to taste (I use apple cider vinegar)
salt & pepper
1/4 cup flour
1/2 cup cold water
hard-boiled egg (one for each bowl of soup)

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 SAUSAGE SOUP

Polish Sausage Soup image

New potatoes are simmered with onion, celery, carrots and kielbasa in this simple soup.

Provided by SWEETPEA51_67

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

Ingredients

12 small red new potatoes
2 onions, diced
4 stalks celery, chopped
1 pound baby carrots
2 pounds kielbasa, diced

Steps:

In a large pot over medium heat, combine potatoes, onion, celery, carrots and sausage. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour.

Nutrition Facts : Calories 779.9 calories, Carbohydrate 76.6 g, Cholesterol 99.9 mg, Fat 41.8 g, Fiber 8.5 g, Protein 25.4 g, SaturatedFat 14.1 g, Sodium 1459 mg, Sugar 11.3 g

HAM SAUSAGE & LENTIL SOUP

Ham Sausage & Lentil Soup image

Make and share this Ham Sausage & Lentil Soup recipe from Food.com.

Provided by OceanIvy

Categories Pork

Time 2h1m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 lb garlic flavored sausage, like kielbasa
7 ounces smoked ham, finely chopped
2 large onions, finely chopped
1 large green pepper, seeded & finely chopped
1 medium carrot, finely chopped
4 garlic cloves, minced
1 bay leaf
3/4 teaspoon fresh thyme or 1/4 teaspoon dried crumbled thyme
1/2 teaspoon ground cumin
8 -9 cups chicken stock or 8 -9 cups low sodium chicken broth
1 (1 lb) can peeled tomatoes
1/2-3/4 lb dried lentils (depending on desired thickness)
12 large spinach leaves, washed, trimmed & finely shredded

Steps:

Heat oil in 6-8 quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered.
Transfer sausage to platter and drain off all but 2 tablespoons grease from saucepan.
Add ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring occasionally.
Stir in the garlic, bay leaf, thyme and cumin.
Cover and cook 5 minutes.
While that's cooking, thinly slice sausage; add to pan with chicken stock, tomatoes and lentils.
Reduce heat to low. Cover partially and simmer gently until lentils begin dissolve, about 2 hours.
(Can be prepared up to 3 days in advance and refrigerated, or frozen for several months.).
Discard any fat from the surface, taste and adjust seasoning with salt and pepper.
Simmer just until warmed through, then add spinach.
Serve while warm.