Recipe by Cap'n Ron
If you want a richer flavored soup, you might want to replace some of the water with the chicken broth. This soup also can be used for the base for something like mushroom soup, Take the leftover soup and add sauteed mushrooms. For additional pictures, please visit: http://www.capnrons.com/R_M_Kielbasy_Soup.html?id=RZ
- 2 (1 lb) kielbasa, rings, minimum
- 1 (14 ounce) can chicken broth
- 1 (14 ounce) can beef broth
- 1 quart milk, as needed
- salt and pepper, to taste
- cornstarch, as needed to thicken
Directions See How It's Made
- Boil the kielbasa 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 kielbasa will be dry.
- Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.
- Add the milk and the pepper to the kielbasa 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.
- Serve it in a large bowl so that you can place on 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.