Polish Bread Soup (Zupa Chlebowa)
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 3 tablespoons butter, unsalted
- 6 slices pumpernickel bread, roughly chopped
- 6 cups beef stock
- 6 ounces kielbasa, thinly sliced
- salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons chives, chopped
directions
- Melt butter in a large pot over medium heat.
- Add bread and stir until all the butter has been absorbed.
- Stir in the beef stock, and bring to a boil over high heat.
- Cover and simmer for 30 minutes.
- Uncover and whisk well to break up the bread.
- Stir in the kielbasa slices.
- Salt to taste and add the pepper and chives.
- Heat through for a few minutes.
- Serve.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.