Winter sausage soup


1 Polish sausage, cut to 1/2" chunks,
8 oz stewing beef, cut to chunks,
1 medium onion, chopped,
2 carrot, peeled and diced,
3 large potatoes, peeled and diced,
3 garlic cloves, chopped,
1 bunch of fresh spinach,
1 cup sweet peas,
1 cup green beans, cut,
4 tbsp. extra virgin olive oil,
3 tbsp. all-purpose flour,
1 teaspoon dried basil,
2 liters cold water, or as needed,
salt and pepper to taste.

Recipe: Heat the olive oil in a large heavy saucepan and saute the onion, garlic, and diced beef for 3 minutes. Add the flour and stir well for 2 more minutes. Start adding the water slowly and use a whisk to break all the lumps. Bring to a boil and add the carrots, sweet peas and green beans. Reduce the temperature and simmer the soup for 1/2 hour. Add the sausage and potato, and season to taste with salt, pepper and dried basil. Cook for 20 minutes more. Add the washed spinach 5 minutes before the soup is ready. Turn off the heat and let the soup stand for 10 minutes before serving.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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