Kielbasa Soup

Every Tuesday is the day I clean out my fridge... it's the day before we go into town for our weekly shopping. Without a big freezer, I have to make a lot of room in my fridge to accommodate the new foods. So basically I try to throw everything I can into a big pot of soup or a casserole. This week I came up with a Kielbasa Soup that was outstanding! It serves about 4 regular sized bowls or 6-8 small bowls (if your using it in a course meal). I didn't have to use a lot of seasonings since everything already had it. Give it a shot and let me know how you changed it up to fit what was in YOUR fridge!

2 tbsp Butter

2 tbsp Olive Oil

3 Carrots, peeled and sliced

1 Potato, peeled and diced

4 Garlic Cloves, sliced

1/4 tsp Celery Salt

1/4-1/2 tsp Cayenne Pepper

1 can White Beans, undrained

1 lb Kielbasa, sliced

1 can Tomatoes, diced with garlic and olive oil

2 1/2 cup Beef Broth (+-)

1) In large pot melt the butter in oil. Add in the carrots and potato and let saute 10 minutes until carrots are crisp-tender. Add in the celery salt, garlic, cayenne, beans, kielbasa and tomatoes, stir well. Add in enough of the beef broth to cover.

2) Bring to a boil, cover and let simmer 30 minutes until the meat has puffed and veggies are tender.

Kielbasa With Polish Sauce over Pasta

My family loves a good sausage dish. So while taking a trip over the internet to find new and interesting recipes for sausage, I found this one that only had a few ingredients I was unable to find. But no fears... I AM the master (or mistress?) of improvising! Enjoy this Polish turned West Texan dish! Serves about 4.

12oz Dark Beer

1 1/2cup Water

2 tbsp Garlic, minced

1 lb Kielbasa

Salt & Pepper to taste

1 tsp Crushed Red Pepper

2 tbsp Butter

2 tbsp Flour

2 tbsp Rice Wine Vinegar (Plain White Vinegar works too)

1 tsp Sugar

1 tbsp Corn Starch

1 tsp+ Water

2 Tbsp Parsley, dried

2 cup Pasta, cooked and kept warm

1) In saucepan over medium heat mix beer, water, garlic, kielbasa, red pepper, salt and pepper to taste. Bring to boil, reduce heat, cover, simmer about 25 minutes. Turn meat periodically, to coat. 

2) Remove meat to plate and let cool. Slice meat into 1" slices.

3) In large skillet melt butter, making sure not to burn it. Add flour and cook 4-6 minutes, stirring constantly, until light brown. Add vinegar and sugar, stir. Add remaining beer mixture and more salt and pepper to taste. Bring to boil, reduce heat to simmer. 

4) In small bowl mix corn starch and remaining water, add to beer mixture and whisk well to incorporate. Simmer mixture until it coats the back of a spoon, about 10-15 minutes. Return sausage to pot and cook another 5 minutes.

5) Garnish with parsley. Serve over any variety of cooked pasta. The sauce works best with a ridged pasta... something that can grab and hang on tight to the sauce.