Kielbasa Soup Polish Recipes

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.

Steps:

• In dutch oven bring veggies and water to a boil.
• Reduce heat and simmer 10 minutes until veggies are almost tender.
• Add kielbasa and bean soup.
• Heat until piping hot.
• Serve with crusty bread.
• Works well in the crockpot too!

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)!

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.

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.

Steps:

• Combine the broth, spinach and kielbasa in a large saucepan. Bring to a boil. Add beans and macaroni. Reduce heat; simmer, uncovered, for 7-9 minutes or until macaroni is tender. Stir in pepper sauce.

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.

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.