Bettys Polish Sausage Soup Recipes

POLISH SAUSAGE SUPPER

Steps:

• Heat oven to 425°F. In ungreased 11x7-inch (2-quart) glass baking dish, layer sausage and apple; top with sauerkraut. Pour apple cider into baking dish.
• Cover with foil; bake 30 to 40 minutes or until mixture is hot and apple pieces can be pierced with fork. Remove baking dish from oven.
• In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 8 spoonfuls onto sausage mixture.
• Bake uncovered 10 to 12 minutes or until biscuits are cooked and golden brown on top.

BETTY'S POLISH SAUSAGE SOUP

Steps:

• Saute onion and diced sausage in soup kettle till onion is soft. Add garlic and cook another minute. Add remaining ingredients and simmer 2 hours.

HEARTY LENTIL SOUP

Steps:

• Heat broth, beer and lentils to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until lentils are tender but not mushy.
• Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Sprinkle each serving with cheese.

POLISH SAUSAGE SOUP

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, carrots and sausage. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour.

POLISH SAUSAGE AND CABBAGE SOUP

Steps:

• Add first 5 ingredients to a 4-quart slow-cooker.
• Pour broth over all.
• Cover and cook on LOW for 8-10-12 hours.
• Season to taste with salt and pepper; serve hot.

POLISH SAUSAGE (KIELBASA) SOUP

Steps:

• Melt butter in a large skillet, add sausage, onions and celery, and cook over medium heat until sausage are lightly browned.
• Pour mixture into a soup pot and add remaining ingredients except for potatoes.
• Bring to a boil, reduce heat, cover and simmer for 1 hour.
• Add potatoes and cook until potatoes are tender.
• Season with salt and pepper and garnish with dill, if desired.