My Polisheaster Kielbasa Soup Food

POLISH SAUSAGE (KIELBASA) SOUP

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.

KIELBASA SOUP

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!

EASTER KIELBASA

Steps:

• Boil the kielbasa for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasa will be dry.
• Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.

EASTER SOUP

Steps:

• Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
• Remove the sausage and refrigerate both sausage and cooking liquid overnight.
• Next day, remove the fat from the liquid, add the vinegar and hoseradish.
• Mix the flour and cream and add to the pan.
• Season with salt and pepper and bring to a boil.
• Reduce heat and simmer 10 minutes.
• Allow kielbasa to return to room temperature or rewarm and slice it.
• Serve hot broth with sliced kielbasa and eggs.

CREAMY KIELBASA AND POTATO SOUP

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.

MY POLISH(EASTER) KIELBASA 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)!

FAVORITE KIELBASA BEAN SOUP

Steps:

• In a large saucepan, bring water and vegetables to a boil. Cover and simmer for 10-15 minutes or until vegetables are tender. Add kielbasa and soup; heat through. Garnish with parsley if desired.

KIELBASA ONION SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook and stir sausage, onion, and garlic in hot oil until onion is slightly softened and browned, about 10 minutes.
• Stir vegetable broth, stewed tomatoes, carrots, tomato sauce, water, and seasoning blend into sausage mixture; bring to a boil, reduce heat to low, and simmer for 30 minutes. Add bow-tie pasta and continue simmering until pasta is cooked through yet firm to the bite, about 12 minutes.