RECIPES
- KISLBASA SOUP
 In
northern climes, fufilling the commandment of eating in
the sukkah can be a chilling experience. Even though the
bees of summer might hamper your lunch in the afternoon,
the winds of winter will neccesitate a coat for dinner.
Our antidote is an interesting appropriation of a soup
recipe that is both hardy and hot.
Kielbasa Soup
l cup navy beans
2 cups water
l carrot peeled and diced
l red bell pepper cored seeded and diced
l small onion peeled and chopped
l large garlic clove minced
1/2 teaspoon medium-hot paprika
3 cups chicken broth
l (l pound) can crushed tomatoes
l bay leaf
1/4 pound kielbasa or hot dogs chopped
salt and pepper to taste
6 beef fry
Cover beans with water, bring to a boil for 1 minute.
Let stand 1 hour covered in the hot water. Meanwhile,
saute beef fry slices until browned and crisp. Saute
carrot and pepper for 5 min. Add onion and garlic and
saute 5 minutes more. Stir in paprika. Allow mixture
to brown slightly, while stirring constantly for 2 minutes.
Add a little of the chicken broth and stir up any brown
bits on the bottom of the pot. Add 2 cups chicken broth.
Stir in crushed tomatoes, bay leaf and sausage. Drain
liquid off beans and stir beans into mixture. Bring
to a boil, reduce heat to low and simmer soup 2 1/2
to 3 hours or until the beans are tender. Add remaining
chicken broth to thin soup. Remove bay leaf and season
with salt and pepper. Add crumbled beef fry and serve.
Veggies: It's easy to sub veggie
hot dogs for the kielbasa and change the soup base to
vegetable, onion, or fake chicken.
Go
to Stuffed Pumpkins Recipe
|
