Potato Kohlrabi Soup With Sausage Food

KIELBASA, POTATO AND CABBAGE SOUP

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.

POTATO SOUP WITH SAUSAGE

Steps:

• In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Drain skillet, reserving 1 tablespoon drippings. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Stir in flour until blended. Gradually add broth and water, stirring until the mixture comes to a boil. , Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Remove from the heat; cool. , In blender, cover and process 2 cups soup mixture until smooth; return to kettle. Add the milk, beans and sausage; heat through. Garnish with parsley.

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

SAUSAGE POTATO SOUP

Steps:

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

THE BEST POTATO-SAUSAGE-CABBAGE SOUP

Steps:

• Brown the sausage in a large skillet.
• Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
• Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
• Transfer the cooked sausage and cabbage mixture to a large soup kettle.
• Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
• Mix the milk, sour cream and flour in a small bowl until smooth.
• Add the milk mixture to the soup and simmer 10 more minutes.
• **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!

OLD FASHIONED POTATO & SAUSAGE SOUP

Steps:

• In large Dutch oven melt margarine.
• Brown the sausage and drain off all but 1 tablespoon of dripping.
• Add all other ingredients except egg yolk, flour and milk.
• Bring to a boil and simmer until potatoes are tender.
• Mix yolk and flour until pea-size and crumbly.
• Add to soup, stirring constantly.
• Cook for one to two minutes.
• Add milk and heat.
• Serve immediately.