Polish sausage soup

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• janeykuchen

  12 April 2008

  janeykuchen rated and commented on this recipe

  

  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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• Beth

  16 April 2008

  Beth rated and commented on this recipe

  

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

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• Coffeebean

  30 July 2008

  Coffeebean rated and commented on this recipe

  

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

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• Louise

  28 September 2008

  Louise rated and commented on this recipe

  

  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.

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• Peter

  23 November 2008

  Peter commented on this recipe

  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

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• Eveline

  01 February 2010

  Eveline rated this recipe

  

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• Srdjan

  05 August 2010

  Srdjan rated and commented on this recipe

  

  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.

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• Mag

  16 September 2010

  Mag commented on this recipe

  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!

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• Lauren Ricci

  24 September 2010

  Lauren Ricci rated and commented on this recipe

  

  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.

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• chi3

  10 December 2010

  chi3 rated and commented on this recipe

  

  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!

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• franzi

  14 February 2011

  franzi rated this recipe

  

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• Heather

  18 July 2011

  Heather rated and commented on this recipe

  

  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!

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• fatuglypug

  14 April 2012

  fatuglypug commented on this recipe

  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!!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

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

Per serving

433 kcalories, protein 21g, carbohydrate 34g, fat 24 g, saturated fat 6g, fibre 5g, sugar 12g, salt 3.83 g

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