Kielbasa Soup Polish Recipes

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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

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

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)!

KIELBASA SOUP (POLISH)



Kielbasa Soup (Polish) image

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

2 tablespoons butter
1 lb kielbasa (Polish Sausage)
1 cup onion, chopped
2 cups celery, chopped
6 cups cabbage, shredded
2 -3 cups carrots, peeled and sliced
1 large bay leaf
1/2 teaspoon dried thyme
2 tablespoons vinegar
4 -6 tablespoons maple syrup (depending on how much sweetness you'd like to peek through in the recipe)
2 teaspoons salt, to taste
2 cups beef stock or 2 cups broth
5 cups water
3 -4 cups potatoes (I like either new red potatoes or very small yukon golds, with the skins left on)

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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