My Polish(Easter) Kielbasa Soup

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 1 potful
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil kielbasa link in 3 quarts of water, occasionally piercing it to release juices, for 30-45 minutes.
  • While kielbasa is cooking, peel and dice potatoes and boil eggs to hard-boiled stage.
  • Keep potatoes in cold water in bowl after rinsing them well.
  • Cool eggs in cold water before peeling.
  • Remove kielbasa from water.
  • Drain and add cut up potatoes to the water in which you cooked the kielbasa.
  • Add salt and cook.
  • When potatoes are done, add pepper and vinegar to taste.
  • *Don't use balsamic vinegar.
  • To thicken soup, add flour to cold water in a jar with lid or shaker.
  • Shake vigorously to combine.
  • Add to simmering soup through a fine strainer to remove any lumps.
  • Stir to incorporate.
  • Simmer a few minutes to slightly thicken soup.
  • Adjust seasonings at this point. More vinegar? More thickening?.
  • When ready to serve, slice kielbasa, approx 1/4-inch slices.
  • Add some to each soup bowl with one chopped egg.
  • Ladle in broth with potatoes.
  • Serve with a good thick-crusted bread like Polish sisel bread.
  • At Easter when there is baked ham we add pieces of chopped ham, and, of course, a dollop of horseradish(white)!
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