Polish Bread Soup (Zupa Chlebowa) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe originated as a poor man's dish, but richer Poles soon caught on and began enjoying it too. The seasonings in the bread, which dissolves completely, flavor the soup. Some suggested accompaniments are several kinds of cheese, coleslaw, pickles, dark beer; and honey cake for dessert. This recipe with accompaniments makes a good late night supper, for after an event. Or an easy, economical supper anytime. The recipe was published in the Los Angeles Times several years ago. Ingredients:
3 tablespoons butter, unsalted |
6 slices pumpernickel bread, roughly chopped |
6 cups beef stock |
6 ounces kielbasa, thinly sliced |
salt |
1/8 teaspoon black pepper |
2 tablespoons chives, chopped |
Directions:
1. Melt butter in a large pot over medium heat.
2. Add bread and stir until all the butter has been absorbed.
3. Stir in the beef stock, and bring to a boil over high heat.
4. Cover and simmer for 30 minutes.
5. Uncover and whisk well to break up the bread.
6. Stir in the kielbasa slices.
7. Salt to taste and add the pepper and chives.
8. Heat through for a few minutes.
9. Serve.
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