My Polish Easter Kielbasa Soup
Celebrate tradition and flavor with *My Polish Easter Kielbasa Soup*, a hearty and tangy soup perfect for your holiday table or any time you crave comforting Polish cuisine. This dish features tender slices of fresh Polish kielbasa simmered with earthy russet potatoes, vibrant carrots, and aromatic celery in a rich broth infused with bay leaf, allspice berries, and a splash of white vinegar for a signature tang. Creamy sour cream brings luscious depth, while freshly chopped dill adds a bright herbal finish. Topped with beautifully garnished hard-boiled eggs and served alongside rustic rye bread, this soup is the ultimate balance of savory, creamy, and zesty flavors. Quick and easy to prepare in just an hour, it’s an inviting way to bring a traditional Polish Easter experience to your table. Perfect for family gatherings or as an everyday comfort food, this recipe is a must-try for kielbasa lovers!
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Recipe Information
Ingredients
- 1 pound fresh Polish kielbasa
- 1 medium (chopped) yellow onion
- 3 minced garlic cloves
- 6 cups chicken or vegetable stock
- 3 medium (peeled and diced) russet potatoes
- 2 medium (peeled and sliced) carrots
- 2 sliced celery stalks
- 1 bay leaf
- 4 allspice berries
- 2 tablespoons white vinegar
- 0.5 cup sour cream
- 2 tablespoons (fresh, chopped) dill
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 3 halved or sliced, for garnish hard-boiled eggs
- 1 loaf (optional, for serving) rye bread
Instructions
In a large soup pot, add the fresh kielbasa and cover it with water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 15 minutes. Remove the kielbasa from the pot, set aside, and reserve the cooking liquid.
In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes over medium heat until softened and fragrant.
Pour in the chicken or vegetable stock along with 4 cups of the reserved cooking liquid from the kielbasa. Bring to a simmer.
Add the diced potatoes, sliced carrots, and celery to the pot. Toss in the bay leaf and allspice berries. Simmer for 20 minutes, or until the vegetables are tender.
While the vegetables are cooking, slice the cooked kielbasa into bite-sized pieces and set aside.
Stir in the white vinegar and sour cream. Whisk gently to combine, ensuring the sour cream blends smoothly into the soup.
Return the sliced kielbasa to the pot and simmer for an additional 5 minutes to heat through.
Remove the bay leaf and allspice berries. Stir in the chopped fresh dill, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and top with halved or sliced hard-boiled eggs for garnish.
Serve hot with fresh rye bread on the side for dipping.
Nutrition Facts
Calories |
3601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 14765 mg | 642% | |
| Total Carbohydrate | 437.0 g | 159% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 52.8 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1103 mg | 85% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 6875 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
