Subject: REC: Kielbasa and Potato Soup
Newsgroups: rec.food.cooking

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From: aasimon (aasimon at phoenix.net)
Date: Thu, 24 Jul 1997 10:17:29 -0600
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An unusual but tasty way to serve kielbasa or other smoked sausage, involving little work.

Take 1-2 lbs of kielbasa and slice it into 1/4 in rounds. Saute until lightly browned. Add one medium onion, chopped, and saute until the onion is transparent. Place in soup pot. Peel a couple pounds of red/new potatotes and cut into 1/2 inch pieces. Add to pot. Cover with water or diluted chicken broth. Add 1 Tbs sweet paprika. Add 1 small can (4-6 oz) of tomato juice or puree (not sauce). Simmer, covered, until potatoes are tender. Serve with rye bread and plenty of butter.

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From: leig at aol.com (Lei Gui)
Date: 31 Jul 1997 20:09:37 GMT
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This is quite tasty, I have done something similiar many times with kielbasa. I use it in Split pea soup also. But instead of slicing, I put it through the food processor after browning.. Some times I do not bother to brown at all. works good both ways.

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From: aasimon (aasimon at phoenix.net)
Date: Thu, 31 Jul 1997 15:39:47 -0600
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LeiG wrote:
> This is quite tasty, I have done something similiar many times with
> kielbasa. I use it in Split pea soup also. But instead of slicing, I put
> it through the food processor after browning.. Some times I do not bother
> to brown at all. works good both ways.

Glad you enjoyed it. This is a Hungarian legacy recipe, but I have not been able to verify its lineage independently. The original version I learned did not use Kielbasa but Kolbasz, a similar sausage but containing paprika. The dish can also be finished with sour cream. Anyone seen a soup like this in Czech, Slovak, Slovenian or other cooking?