Ingredients with Measurements:
- 1 lb kaszanka (Polish blood sausage)
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the chopped cabbage to the pot and sauté for a few minutes until it begins to wilt.
3. Add the chicken or vegetable broth, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. While the soup is simmering, slice the kaszanka into rounds.
5. After 20 minutes, remove the bay leaf from the soup and add the kaszanka to the pot. Simmer for an additional 10 minutes.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 12g
Protein: 19g
Sodium: 1230mg
Substitutions for ingredients:
- Kaszanka can be substituted with any type of sausage, such as kielbasa or chorizo.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use sauerkraut instead of cabbage for a tangier flavor.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Be careful not to overcook the kaszanka, as it can become tough and dry.
- If you prefer a thicker soup, add a tablespoon of flour to the pot before adding the broth.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water 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 kaszanka to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kaszanka is a traditional Polish blood sausage made with pork, barley, and blood.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of smokiness from the kaszanka.
Serving suggestions:
Serve this soup as a main course for a cozy winter meal.
Related Categories
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Region: Polish
Taste: Savory, Tangy, Earthy, Smoky, Comforting