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Polish Sausage Soup

Although winter is happily giving way to spring on the west coast, Old Man Winter is not quite done with the east coast. Therefore, we offer you one last soup to sustain you through any upcoming chilliness. This is a fabulous combination of kielbasa (we used turkey), carrots, and kale in a smoked paprika broth: healthy, hearty, and the perfect supper for an early spring evening.

Polish Sausage Soup

2 onions, halved and sliced
2 tbs. olive oil
2 garlic cloves, thinly sliced
13 oz. kielbasa, sliced
1 tsp. smoked paprika
⅓ cup brown basmati rice
1 tbs. chopped fresh thyme
6 cups strong beef stock
4 carrots, slicked
2 cups (tightly packed) shredded kale

Sauté the onions in the olive oil over a medium heat for 6-8 minutes, or until softened. Add the garlic and sausage and cook for a few minutes, then stir in the paprika, rice, and thyme. Pour in the stock and bring to a boil. Add the carrots, reduce the heat, cover and simmer until the rice is tender, 20-25 minutes. Add the kale and simmer 10 minutes more. Serve with crusty bread.

One Comment Post a comment
  1. Jinny #

    We really enjoyed this soup! So delicious and easy to prepare. Very glad to have leftovers!

    November 4, 2017

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