Tag Archives: kielbasa

A Different Take on Kielbasa Stew

I have posted on kielbasa stew/soup before. I have stated before that it is a staple around our house. I have never been able to grasp the delicious richness, the depth of flavor that I achieved the first time I made it. I still did not achieve that today, but I got closer and somewhere different today. Part of that is getting our kielbasa from Shopper’s Corner (http://www.shopperscorner.com/).

The Sausage

I’m not sure what bargain Shopper’s Corner made with the Devil, but they have the most amazing steaks, tri-tips, and sausages. According to their website they are:

Shopper’s is one of the last old-time meat markets around, staffed with highly-skilled and entertaining butchers.

We get fresh local fish 7 days-a-week, sell only ultra-fresh USDA Choice and Prime-grade beef, and boast a large selection of sausages, pre-soaked meats for BBQs, and specialty cuts.

Their kielbasa packs a spiced up, fatty punch very different from the rubbery, Vienna sausage on steroid crap you get from Hillshire Farms or the watered down, mealy kielbasa that Wholefoods shills out. I’m not sure if this is how they make it in Poland, but it is one of my favorite sausages. And just to let you know, Shopper’s Corner is located in Santa Cruz so you can enjoy the redwoods, beaches, and delicious MEAT in one place.

Dice the kielbasa up and put it in the soup as the last ingredient along with the kale.

The Vegetables

This time around I left out the parsnips because they were incredibly water and of terrible quality the last time I made this soup. We picked up some lovely pre-historic looking and appropriately named Dino kale at Shopper’s Corner. If you’re not familiar with kale, it is

Kale or borecole is a form of cabbage (Brassica oleraceaAcephala Group), green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically.

It can be used in soups, salads, or anywhere you have cooked greens. I was surprised that I like it because I usually hate cooked greens. I find them slimy and mushy, but these were tender and decidedly not mucous like.

The kale was joined by chopped baby carrots, baby new potatoes, half a yellow onion, and a head of garlic. Chop the onions and garlic up first and cook in olive oil first. Then chop the baby carrots and potatoes and add to the onion/garlic mixture. After letting these cook for about twenty minutes, add the chopped kale and kielbasa.

The Liquid

I was lacking stock today. I usually have some stock floating around in the back of my pantry, vegetable, chicken, beef, sometimes fish, but today I was out. And it made a difference. There was a lack of depth in the flavor of the soup that I think can only be gained from using stock.

I tried to make up for it by using some Italian imported white wine that we won’t ever drink. Andrew and I don’t drink wine, but my friend Amy gave me some for my birthday: a bottle of white and a bottle of red. When friends Peter and Susannah came over last weekend they went through the bottle of red and three-quarters of the white, which I decided to use for this soup. It added a nice sweetness and acidity to the soup that was very nice.

The Grain

I wasn’t going to add a grain this time around, but Andrew insists on maximum carbohydrates in a soup. Usually I do barley or a mixture of barley and rice, but this time I did just plain white rice, which I have about twenty pounds of in my pantry. Eventually, the rice soaked up the wine, the kielbasa, the vegetables and became creamy as I left the soup onto boil. I love the versatility of grains.

The Result

It is so pretty! Much prettier than the last stew I made. I am very proud of the aesthetics of this dish.


Kielbasa Barley Stew…again

I’ve posted this dish several times already which shows how popular it is at our house. It’s also something that is delicious, lots of leftovers, and not that expensive to make. This time around I was not pleased with the results. The kielbasa from Whole Foods is not as good as the kielbasa from Shopper’s Corner (or even Safeway in my opinion) and the parsnips were not ripe and watery.  Part of what made the dish so good the first time I made it was the high quality kielbasa with a good amount of fat and spices, when you don’t have that then the dish loses its robust greasy, spicy goodness.

Kielbasa Stew

My boyfriend is going through a barley phase. I love barley: its cheap, filling, and goes a long way. A couple weeks ago I made chicken soup with rice and barley for him. This weekend I made kielbasa stew with barley, carrots, and parsnips. It turned out absolutely delicious. It was a little on the greasy side because I used three kielbasa when I perhaps should have used three. Andrew ate two large bowls of it and I was tempted to go back for a second myself.


3 pork kielbasa (you can definitely use turkey if you prefer), sliced into bite sized pieces

1/2 cup pearled barley

1 16 0z. carton of low sodium, fat free chicken broth

two carrots, peeled and roughly chopped into bite sized pieces

  • two medium sized parsnips, peeled and chopped roughly into bite sized pieces
  • three medium shallots, diced.
  • salt and pepper
  • 1 teaspoon of minced garlic


Boil chicken broth then add pearled barley. Reduce heat to low and simmer. Add parsnips, carrots, shallots, and garlic. Season to preference. Let cook for about twenty-five minutes until carrots, parsnips, and barley are tender. Then add sliced kielbasa and cook for another five minutes.

The broth came out flavorful, creamy and robust. I love parsnips to no end and think they are one of the best vegetables out there. I suppose if you cannot find them in your supermarket or farmer’s market then potatoes would work as well or any other root vegetable of your choice.