Prep 10 mins
Cook 1 hr
A simple, hearty soup that is easy to prepare.
- 2 tablespoons butter or 2 tablespoons vegetable oil
- 1⁄4 cup fresh breadcrumb
- 3 tablespoons shallots (chopped)
- 1 quart chicken broth or 1 quart vegetable broth
- 2 cups russet potatoes (peeled and cubed)
- 1 cup fresh horseradish, grated or 1 cup prepared horseradish
- 1 lb Polish sausage (cubed)
- 1⁄4 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- 4 slices pumpernickel bread (crusts removed and cubed)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- For croutons: heat oven to 325°F.
- Put bread on a baking sheet and and bake in oven for 10 minutes turning once.
- Meanwhile, in a small sauce pan over low heat combine the oil and paprika.
- Simmer for 5 minutes to blend flavors.
- Combine the oil mixture and bread in a bowl and toss to coat.
- Place bread back on baking sheet and bake for another 10 minutes or until crisp.
- For soup: heat butter in a heavy saucepan or stockpot until melted.
- Add shallots and bread crumbs.
- Cook shallots until softened about 1 minute, don't brown the bread crumbs.
- Add broth, potatoes and horseradish and bring to a boil.
- Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
- Place soup in blender or food processor and process till smooth.
- Return soup to stockpot and season with salt and pepper.
- In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
- Return soup to a simmer and ladle into bowls garnishing with the croutons.
It's a chilly, rainy day in June and this just hit the spot. Potatoes, kielbasa and horseradish plus some croutons for crunch, what could be better to warm and fill you up?