POLISH KIELBASA SOUP RECIPES

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POLISH SAUSAGE (KIELBASA) SOUP RECIPE - FOOD.COM



Polish Sausage (Kielbasa) Soup Recipe - Food.com 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.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

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.

Nutrition Facts : Calories 745, FatContent 53, SaturatedFatContent 19.6, CholesterolContent 127.4, SodiumContent 2365.5, CarbohydrateContent 40.1, FiberContent 7.6, SugarContent 11.5, ProteinContent 27.5

POLISH SAUERKRAUT SOUP (KAPUSNIAK) - A FAMILY FAVORITE …



Polish Sauerkraut Soup (Kapusniak) - A family favorite … image

Kapusniak holds a very special place in my heart. My Polish heritage pours love and tradition into making this Polish Sauerkraut Soup.

Provided by Michaela Kenkel

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 12

2 Tablespoons Olive Oil
1 bay leaf
2 cups Frank's Kraut, rinsed and drained
1 teaspoon caraway seed (optional)
1 pound Polska Kielbasa, sliced
4 stalks celery, chopped
3 carrots, sliced
2 cups white potatoes, diced
2 (32 ounce) containers chicken stock
1/2 teaspoon pepper
1-2 teaspoons salt (to taste)
1 small onion, diced

Steps:

  • In a Dutch oven over medium high heat, add oil and onion. Sauté for about 5 minutes, then add in kielbasa, kraut and caraway seeds. Cook for about 5 minutes more. Add in carrots, celery and potatoes and cook, stirring occasionally for about 10 minutes.
  • Add in chicken stock, cover. When it comes to a boil, turn heat down to medium low. Cook covered for about 30 minutes, or until veggies are desired tenderness.
  • Salt and Pepper to taste. Serve hot with a slice of rye bread.

Nutrition Facts : Calories 467 calories, CarbohydrateContent 17 grams carbohydrates, CholesterolContent 75 milligrams cholesterol, FatContent 37 grams fat, FiberContent 2 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 1806 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 21 grams unsaturated fat

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