Polish sausage soup

Polish sausage soup

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(12 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Polish food is becoming increasingly popular in British supermarkets so experiment with new ingredients

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
433
protein
21g
carbs
34g
fat
24g
saturates
6g
fibre
5g
sugar
12g
salt
3.83g

Ingredients

  • 2 large onions, sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 200g Kabanos Polish sausages, chopped
  • 1 tsp paprika, sweet or smoked
  • 85g brown basmati rice
  • 1 tbsp chopped thyme
  • 2 2l strong-flavoured beef stock
  • 3 carrots, thickly sliced
  • 100g shredded kale

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Method

  1. Fry the onions in the oil for 5 mins. Add the garlic and sausage, fry for a few mins more, then stir in the paprika, rice and thyme.
  2. Pour in the stock, bring to the boil, add the carrots and some salt and pepper, cover, then simmer for 20 mins. Stir in the kale, then cook 10 mins more. Serve with crusty bread.

Recipe from Good Food magazine, April 2008

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Comments

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fatuglypug's picture

Re the authenticity.... Kabanos are polish sausages and this is soup made from the afore mentioned sausages. Hence polish sausage soup!! It's not rocket science!!

barrygreenback's picture
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I added two small diced potatoes and some harissa to give it some kick. With the added potatoes it need the specified amount of stock. Served with some grated gruyere cheese sprinkled on top and some garlic bread. Tasty, and will be even better in Autumn and Winter!

rmitter3's picture
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i used sweet spanish paprika and spanish rice, also added 2 red potatoes, and some parsley, and italian turkey sausage to give it some kick, and a 1/4 of a lemon to balance the acid.

so great!

lauren_ricci's picture
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Authentic or not this is one tasty soup! I used three quality flavoured sausages from the butcher and added chard instead of kale as that's what I had. I used 1.5 litres of beef stock jellies. Perfect for boyfriend to take to work in his soup flask.

zbytka's picture

NOTA BENE: I'm born and bred Polish and have never ever heard about this soup, it might be delicious but for sure it's not Polish!

mayrhofer's picture
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I use this recipe as my standard beef soup - I use piece of brisket beef instead of sausage. And I also like to spice it a little bit with hot chilli. I love to serve it as a refreshing supper, with matured goat cheese and red wine.

pvize1's picture

A good recipe, I have made it with shredded white cabbage and also with savoy cabbage, both taste good. It is OK with white basmati rice

nuffinbuttrouble's picture
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I loved this but my husband and seven year old weren't very keen. I also just used a litre and a half of stock which was plenty. I substituted the kale with savoy cabbage which worked well but needed a little extra cooking.

finlaew1's picture
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Really easy and really yummy. More of a winter soup but I recommend giving it a go!

bethocallaghan's picture
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Very nice - felt that I only needed 1.5l of stock instead of 2l - also used extra Kale.

janetony's picture
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use dried kabanos , the flavour is stronger and resembles chorizo, you don't need to use extra olive oil-it will confuse the flavour of the sausage, which is distinct and NOT mediterranean

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