Polish Kielbasa And Cabbage Soup Food
KIELBASA CABBAGE SOUP
Cabbage is plentiful in upstate New York. This is a very hearty soup that will warm up any chilled body. During winter, I like to keep it simmering on the woodstove all day.
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.
Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 511mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
KIELBASA AND CABBAGE SOUP
Provided by Kemp Minifie
Categories Kid-Friendly Dinner Lunch Sausage Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.
- Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.
- Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.
- Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.
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.
POLISH KIELBASA AND CABBAGE SOUP
Steps:
- Fry the Kielbasa on stove at medium heat for 5 minutes or until cooked.
- Place a Dutch oven on the stove at medium heat and cook the onion and cabbage for 10 minutes or until tender.
- Add in garlic and cook for 2 minutes. Add the Vegetable stock, Potatoes, and Kielbasa.
- Bring pot to a boil.
- Season with salt and pepper and reduce to a simmer for 20-30 minutes.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 174 kcal, Carbohydrate 19 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 1099 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g
KIELBASA, POTATO AND CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.
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.
CABBAGE SOUP WITH KIELBASA
This is an easy, delicious and comforting soup. You can use a can of sauerkraut, drained and well rinsed, in place of the cabbage if you wish. Also, get the broth mixture going and then add the sliced and diced veggies right into the pot as you prepare them. Pumpernickel bread is great with this.
Provided by Hey Jude
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
- Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Nutrition Facts : Calories 224, Fat 11, SaturatedFat 3.7, Cholesterol 24.9, Sodium 972.8, Carbohydrate 20.7, Fiber 5.1, Sugar 8.1, Protein 9.6
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.
KIELBASA AND CABBAGE
This smoked Polish sausage dish is great for company, but quick enough for a weeknight! It is super good and easy, and can be prepared well in advance. Complete your meal by adding a baked potato, fruit salad, and bread.
Provided by KITKATY
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
- Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
- Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
Nutrition Facts : Calories 377 calories, Carbohydrate 20.2 g, Cholesterol 63.1 mg, Fat 26 g, Fiber 6 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 951.7 mg, Sugar 11.6 g
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Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes. Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the ...
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From yummly.com
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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