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Standing Walrus

Easter Kielbasy Soup

We make this soup for Easter Sunday Brunch. One thing we do when eating it, is that you place a little bit of everything that's on the table into the soup. It relly becomes almost a meal by itself.

Whenever I cook Kielbasy (Kielbasa to some), I don't like to waste the flavor that has been infused into the liquid. Changing the liquid to Chicken and'or beef broth just adds more flavor to what becomes a great tasting, and quite unexpected, cream soup.

This soup also can be used for the base for something like mushroom soup, Take the leftover soup and add sauteed mushrooms.



  • 2 Rings Kielbasy, minimum
  • 1 Can Chicken Broth, as needed
  • 1 Can Beef Broth
  • 1 Quart Milk, As Needed
  • Salt and Pepper, To Taste
  • Corn Starch, As Needed to thicken

Easter Kielbasy Soup, Picture


1. Boil the kielbasy for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasy will be dry.
Easter Kielbasy Soup, Picture


2. Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.

3. Add the milk and the pepper to the Kielbasy Broth. Then make up a slurry of 1/4" cup cornstarch, and 1/2 cup water, to thicken. You must bring the soup back to a boil for the cornstarch to work, so do it, then if it's not thick enough, make up another slurry adding a little at a time, until the soup is thick and creamy.

4. Serve it in a large bowl so that you can place a piece of each of the items from the table in it. This was done by my Grandmother, and we've continued to eat the soup this way.

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Easter Kielbasy Soup, Picture

Easter Kielbasy Soup






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Polish Easter Brunch Menu



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