Rae's Kielbasa Stoup
- 2 small
- dried red chilies
- 2 stick
- celery thinly sliced
- 1 small
- red onion (or half a large )
- 2 clove
- garlic (biggest ones)
- 3 stick
- carrots sliced into thin discs
- 2 Tbsp
- churn style butter
- 2 Tbsp
- extra virgin olive oil (aka evoo)
- yellow bell pepper chopped
- red bell pepper
- 1 large
- stalk of leek cut and rinsed
- 8 c
- chicken stock (or 8 tsp. boullion base to 8 cups water)
- 1-2 pkg
- polska kielbasa sliced thinly (i use 2 packs we like alot of meat in our stoup)
- 1 tsp
- freshly ground pepper
- 1/2 tsp
- 1 tsp
- dried parsley (rub between your palms into the pot to get the oils going)
- 1 can(s)
- cut green beans (or equal amount of fresh or frozen can be used)
- 1/2 c
- apple cider vinegar
How to Make Rae's Kielbasa Stoup
- 1Melt 2 tbsp butter and 2 tbsp EVOO in bottom of saucepan. On Medium Heat Sauté (In this order dried chilies, celery, red onion , garlic for until onions and celery are translucent, being careful not to
burn garlic as this would give the soup a bitter taste and in essence would ruin the dish entirely.
- 2Add carrots and cook for about 3 minutes (on medium heat) this will help them soften quicker and gives them a sweeter taste.
- 3Add remaining butter , Bell Peppers , and Leeks continue to cook until leeks are very green in appearance and slightly tender.
- 4Now, pour in chicken stock and remaining ingredients DO NOT ADD Vinegar or Green Beans Yet. Simmer for 20 minutes on Medium-Low Heat until Carrots are cooked are tender
but still a little firm.
- 5Finally, Add Green Beans at the last 5-8 minutes of cook time. When Soup is done add the vinegar. Serve In Bread Bowls or Serve with side bread,my friends and family love garlic bread with this!
(Also ,Bread Bowls Can Be Found Already Made At The Store In The Bakery Usually Inexpensive and VERY Filling).