Ingredients with Measurements:
- 1 lb Doktorskaya Kolbasa (Russian smoked sausage), sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
2. Add sliced Doktorskaya Kolbasa to the pot and cook for 5-7 minutes, until browned.
3. Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
5. Add heavy cream to the soup and stir to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 24g
Protein: 18g
Substitutions for ingredients:
- Any type of smoked sausage can be used instead of Doktorskaya Kolbasa.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half and half can be used instead of heavy cream for a lighter version.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use different types of potatoes, such as sweet potatoes or Yukon gold potatoes.
- Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
Tips and tricks:
- Be careful when blending hot soup in a blender, as the steam can cause the lid to pop off. Allow the soup to cool slightly before blending, and blend in small batches.
- For a thicker soup, use less chicken broth or more potatoes.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve soup in individual bowls, garnished with fresh parsley and a slice of Doktorskaya Kolbasa.
Garnishes:
Fresh parsley, sliced Doktorskaya Kolbasa
Pairings:
Crusty bread, green salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the Doktorskaya Kolbasa and potatoes thoroughly to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Doktorskaya Kolbasa is a type of Russian smoked sausage that originated in the city of Moscow. It is made from pork and beef, and is seasoned with garlic, black pepper, and other spices.
Flavor profiles:
Savory, smoky, creamy
Serving suggestions:
Serve hot as a main course or appetizer.
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Region: Russian