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