HOW TO MAKE HEARTY KIELBASA SOUP WITH POTATOES – A FLAVORFUL DELIGHT!
The Kielbasa Soup with Potatoes is a soul-warming, hearty meal that blends the rich tastes of Polish sausage (Kielbasa) with soft potatoes and a variety of veggies. This recipe will fill you up and leave you feeling satisfied. This dish, which can be prepared quickly and easily, yields a lunch that is warming and satiating, making it an excellent choice for get-togethers with the family on winter nights. This soup is a fan favorite year-round due to the delectable combination of ingredients, which produces a flavorful symphony that is in perfect harmony with one another.
Sharing a bowl of this hearty and delicious Kielbasa Soup with Potatoes with the people you care about while enjoying every mouthful of its warm and reassuring tastes is a wonderful way to spend time together. It is likely to become a standard in your collection of recipes, and it will provide warmth and delight to anybody who chooses to eat it.
THE INGREDIENTS LIST:
– 1 lb.Of Kielbasa sausage, sliced into bite-sized pieces.
– 4 Cups.Of chicken or vegetable broth.
– 4 Cups.Of water.
– 4 large potatoes, peeled and diced.
– 1 large onion, finely chopped.
– 3 garlic cloves, minced.
– 2 large carrots, peeled and sliced.
– 2 celery stalks, chopped.
– 1 red bell pepper, diced.
– 1 can.Of diced tomatoes (with juice).
– 1 Tbsp.Of olive oil.
– 1 bay leaf.
– 1 Tsp.Of dried thyme.
– 1 Tsp.Of paprika.
– 1/2 Tsp.Of black pepper.
– Salt to taste.
– Fresh parsley for garnish.
THE INGREDIENTS LIST:
– 1 lb.Of Kielbasa sausage, sliced into bite-sized pieces.
– 4 Cups.Of chicken or vegetable broth.
– 4 Cups.Of water.
– 4 large potatoes, peeled and diced.
– 1 large onion, finely chopped.
– 3 garlic cloves, minced.
– 2 large carrots, peeled and sliced.
– 2 celery stalks, chopped.
– 1 red bell pepper, diced.
– 1 can.Of diced tomatoes (with juice).
– 1 Tbsp.Of olive oil.
– 1 bay leaf.
– 1 Tsp.Of dried thyme.
– 1 Tsp.Of paprika.
– 1/2 Tsp.Of black pepper.
– Salt to taste.
– Fresh parsley for garnish.
INSTRUCTIONS:
1st Step
Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium basin. Stir the mixture until it resembles moist sand and is thoroughly combined.
2nd Step
Transfer the graham cracker mixture to a pie dish measuring 9 inches. Using your fingertips or the base of a utensil, press the mixture into the dish’s bottom and up the sides to form the pie crust. Ensure that the crust is distributed and compacted evenly. Refrigerate the pie crust for 30 to 60 minutes to enable it to set and become firm.
3rd Step
In a large combining basin, thoroughly combine the softened cream cheese and rich peanut butter until smooth and creamy. Gradually incorporate the powdered sugar and pure vanilla extract while continuing to blend.
4th Step
Whip the heavy cream in a separate basin until firm peaks form. Gently combine the whipped cream with the peanut butter mixture, ensuring that the texture remains light and airy.
5th Step
Remove from the refrigerator the pie crust that has been refrigerated. Spread the peanut butter filling evenly over the crust using a spatula. Cover the pie with plastic wrap or aluminum foil and refrigerate it for a minimum of four hours, preferably overnight. This enables the flavors to combine and the pie to achieve the ideal consistency.
6th Step
Whip the heavy cream with powdered sugar and vanilla extract to create a topping for the pie, if desired. Spread the whipped cream over the peanut butter filling that has been chilled.
7th Step
Before serving, decorate the Peanut Butter Pie with pulverized peanuts or chocolate shavings for added elegance and texture. Cut the pie into slices and serve it refrigerated, relishing each velvety hazelnut morsel.
