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
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.
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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