Polish sausage soup

Polish sausage soup

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(13 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Polish food is becoming increasingly popular in British supermarkets so experiment with new ingredients

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal433
  • fat24g
  • saturates6g
  • carbs34g
  • sugars12g
  • fibre5g
  • protein21g
  • salt3.83g
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  • 2 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, thinly sliced
  • 200g Kabanos Polish sausage, chopped
  • 1 tsp paprika, sweet or smoked



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 85g brown basmati rice
  • 1 tbsp chopped thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 2l strong-flavoured beef stock
  • 3 carrot, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g shredded kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…


  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.

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Comments (13)

Guliver3000's picture

Hi. I'm Polish. This is not polish soup. Who, why and what for someone create that new recipe as polish if we got hundreds great polish soups already? I don't know. If I offer you a soup which included fish and chips as ingredients, even if was very tasty, would it be an English soup? NO! So please don't make that hoax. If you want great polish soup with tasty polish sausage, an example would be the traditional ''żurek w chlebie'' recipe. It's a very tasty and creamy, a bit sour soup. It's made with fried sausage, boiled egg chunks and parsley leaves, served inside home re-baked bread. So you run some special round bread under the tap to feel a bit wet, put that into a hot oven, for about 10 min. When the skin of the bread is becoming a bit brown in colour and very crunchy, you take it out of the oven, cut the top of it and remove the internal fluffy part. After that You fill that crunchy shell up with soup. No worry is tight. So now you can eat soup and eat that crunchy dish all together. That's base for polish soup ''żurek" you can buy in every polish shop as a powder in bags, because traditional way to prepare it is not easy. Buy at once ''pierogi'' - dumplings, and fry it with onion. You will like it as well. Don't forget buy a sausage. I prefer ''myśliwska''-hunting and ''jałowcowa''-juniper, booth around 140%meat in 100% ready product! SMACZNEGO - mean - enjoy you meal :)

phg180's picture

This soup would easily serve 6 as it is a wholesome and hearty soup. I used normal basmati rice, as I did not have brown, but the outcome was absolutely excellent. I will definitely be making this again.

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

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

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

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

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

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

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

bethocallaghan's picture

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

janetony's picture

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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