Boil kielbasa link in 3 quarts of
rock pot, combine hash browns, kielbasa, broth and onions. Stir well
In dutch oven bring veggies and water to a boil.
Reduce heat and simmer 10 minutes until veggies are almost tender.
Add kielbasa and bean soup.
Heat until piping hot.
Serve with crusty bread.
Works well in the crockpot too!
In large saucepan, combine soup and mustard until blended. Add water, beer and pepper.
Bring to boil.
Add kielbasa; lower heat and simmer for 10 minutes.
Before serving, sprinkle with Cheddar cheese.
Makes 4 servings.
Place water and kielbasa into a soup pot, cover, and bring to
In a 4 to 5-quart pot, mix all ingredients, except potatoes and kielbasa.
Bring to a boil and simmer until veggies are half cooked (about 15 minutes).
Add potatoes; cook until they are tender (about 15 minutes).
Add sliced kielbasa and cook and additional 5 minutes.
Serve with fresh rye bread and real butter.
Saute onion in olive oil slightly.
Add cabbage and cook for a few minutes. Add flour and mix well. Add wine and beef stock. Bring to a boil (boiling gets rid of the alcohol in the wine, but leaves a terrific flavor).
While simmering, add spices. Salt and pepper to taste.
After soup is ready, add kielbasa and cook 15 minutes longer.
Slice kielbasa and cut into bite-size pieces.
In a non stick skillet brown kielbasa over medium high heat until browned.
Put kielbasa into the crockpot or slow cooker.
Add onion, garlic, celery, green pepper and cabbage to skillet and saute until tender, about 5 minutes.
Add tomatoes and deglaze the skillet.
Add vegetables to the slow cooker.
Add remaining ingredients and mix together.
Cover and cook on low for 8 hours.
Make soup according to can directions. Add all other ingredients. Amounts are according to personal taste.
To reduce fat content, precook sausage and bacon. Drain fat, then add to soup.
Of course, this may be increased by using more green pea soup.
edium heat. Cook and stir kielbasa in hot oil until browned
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.
In a large pot add the olive oil and heat to meduim. Add the carrots, celery, kielbasa and saute until the onions are soft and the kielbasa is starting to brown. Add the blackeyed peas, tomatoes, chicken broth and seasoings.
Reduce heat to medium low until simmering then lower the heat to low. Place the lid of the pot loosely on top to allow some of the liquid to evaporate. Simmer for 45 minutes to an hour. Serve with crusty rolls or cornbread.
Combine chicken broth, water, Polska kielbasa and carrots. Simmer for one hour, then add cabbage and broccoli.
Simmer until tender, then add instant potatoes to desired thickness.
Pepper to taste.
Knorr all-purpose seasoning to taste.
Melt butter in Dutch oven.
Add kielbasa chunks, saute until lightly browned.
Add onions and garlic.
Saute briefly and add carrots, broth and rice.
Bring to a boil, reduce heat, cover and simmer 15 minutes.
Add spinach strips, zucchini, green beans and corn.
Cover and simmer 15 minutes or until carrots and beans are done.
Season to taste.
I usually like to make it a day before so it blends.
In Dutch oven, brown kielbasa slices.
Drain.
Reserve 2 tablespoons of drippings.
Set sausages aside.
Add onion and cabbage to drippings.
Cook until lightly browned (7 minutes). Add carrots and chicken broth.
Cover and simmer 30 minutes, until vegetables are tender.
Add sausages.
Heat thoroughly.
Spray large saucepan with nonstick cooking spray.
Over medium heat, melt margarine in saucepan.
Add kielbasa, onion and celery; cook until onion and celery are tender.
Add carrots, cabbage, bay leaf, thyme, vinegar, bouillon cubes and water.
Cover and cook for 1 1/2 hours.
Add potatoes; cover and cook for an additional 20 minutes.
Yield:
10 cups.
Combine all ingredients in a large Dutch oven or soup kettle. Bring to a boil and simmer until vegetables are tender.
Stir often.
Serve piping hot.
ntil cheese is melted and soup is smooth.
Do not
day.).
2. FINISH SOUP Remove bones from slow cooker
inutes.
Add soup and kielbasa. If necessary, thin soup with a little