Subject: REC: Kielbasa and Potato Soup
Date: Thu, 24 Jul 1997 10:17:29 -0600
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
From: leig[at]aol.com (Lei Gui)
Date: 31 Jul 1997 20:09:37 GMT
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.
Date: Thu, 31 Jul 1997 15:39:47 -0600
> 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?