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Wednesday 07 October 2026 03:16:45 GMT
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Keilbasa and Squash Soup I’m not the best at aesthetic presentation, but I wanted to share a simple and delicious recipe I came up with trying to stretch one of my families usual meals (stir fry sausage over rice) Ingredients: - Kielbasa, sliced - Onion, sliced - Zucchini, sliced - Yellow squash, sliced - Garlic, chopped - Soy sauce - Optional extra vegetables: brown button mushrooms, grape tomatoes (or any other vegetables you like) - Powdered seasonings: garlic powder, onion powder, MSG, and plenty of dill - Water (to adjust broth volume) - Noodles: thin vermicelli (such as bihon or sotanghon), or scoop over pre-cooked white rice - Heavy cream (for serving) Instructions: - Crisp the sausage: Place the sliced kielbasa into a dry pot over medium heat. Let the fat render until the sausage begins to crisp. - Add onion: About halfway through crisping—once enough fat has rendered to keep the onion from burning—add the sliced onion. - Add vegetables & aromatics: Toss in the sliced zucchini and squash (along with mushrooms and grape tomatoes, if using). Splash with a healthy dose of soy sauce and add the chopped garlic. - Sweat down the base: Continue cooking over medium heat. As the vegetables sweat, their released juices will meld with the rendered sausage fat to form the broth base. - Season: Once the liquid has formed, stir in your seasonings: garlic powder, onion powder, MSG, and lots of dill. - Simmer until soft: Let everything sweat until the squash turns completely soft and mushy, breaking apart easily. - Adjust liquid: Once the squash breaks down, check your broth level. Add water if you want more liquid to adjust the soup's bulk, adding extra splashes of soy sauce and more seasonings to balance the flavor if diluted. (Avoid stock, as it changes the flavor profile). - Add noodles: Drop in thin vermicelli noodles (bihon or sotanghon) directly into the soup for just a few minutes until softened. Alternatively, serve the soup over rice or stir pre-cooked rice straight into the pot. - Finish & serve: Ladle the soup into individual bowls and pour heavy cream directly into your own bowl. Don’t skip! It makes the dish so creamy and comforting. Also don’t add the cream to the main pot, as the prolonged heat will cause it to sour. This can be made in either a pot or crock pot without change to the prep or flavor
Keilbasa and Squash Soup I’m not the best at aesthetic presentation, but I wanted to share a simple and delicious recipe I came up with trying to stretch one of my families usual meals (stir fry sausage over rice) Ingredients: - Kielbasa, sliced - Onion, sliced - Zucchini, sliced - Yellow squash, sliced - Garlic, chopped - Soy sauce - Optional extra vegetables: brown button mushrooms, grape tomatoes (or any other vegetables you like) - Powdered seasonings: garlic powder, onion powder, MSG, and plenty of dill - Water (to adjust broth volume) - Noodles: thin vermicelli (such as bihon or sotanghon), or scoop over pre-cooked white rice - Heavy cream (for serving) Instructions: - Crisp the sausage: Place the sliced kielbasa into a dry pot over medium heat. Let the fat render until the sausage begins to crisp. - Add onion: About halfway through crisping—once enough fat has rendered to keep the onion from burning—add the sliced onion. - Add vegetables & aromatics: Toss in the sliced zucchini and squash (along with mushrooms and grape tomatoes, if using). Splash with a healthy dose of soy sauce and add the chopped garlic. - Sweat down the base: Continue cooking over medium heat. As the vegetables sweat, their released juices will meld with the rendered sausage fat to form the broth base. - Season: Once the liquid has formed, stir in your seasonings: garlic powder, onion powder, MSG, and lots of dill. - Simmer until soft: Let everything sweat until the squash turns completely soft and mushy, breaking apart easily. - Adjust liquid: Once the squash breaks down, check your broth level. Add water if you want more liquid to adjust the soup's bulk, adding extra splashes of soy sauce and more seasonings to balance the flavor if diluted. (Avoid stock, as it changes the flavor profile). - Add noodles: Drop in thin vermicelli noodles (bihon or sotanghon) directly into the soup for just a few minutes until softened. Alternatively, serve the soup over rice or stir pre-cooked rice straight into the pot. - Finish & serve: Ladle the soup into individual bowls and pour heavy cream directly into your own bowl. Don’t skip! It makes the dish so creamy and comforting. Also don’t add the cream to the main pot, as the prolonged heat will cause it to sour. This can be made in either a pot or crock pot without change to the prep or flavor
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