Tuesday, November 24, 2015

Soup of the Day... Polish Lentil and Kielbasa Soup



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Polish Lentil and Kielbasa Soup

Found on american preppers network

(5 qts)

2-1/2 lb. dry lentils, rinsed

1-1/2 lb kielbasa, sliced 1/2 inch 

2 lg onions, chopped 

5 carrots, chopped 

7 garlic cloves, chopped 

6 lb tomatoes, peeled, seeded and chopped 

1/4 c dried parsley 

1-1/2 TB ground cumin 

2-1/2 TB paprika 

1 TB salt 

5 c chicken or vegetable stock 

Pour lentils and 8 c water into stockpot and bring to a boil. Boil 2 min, set aside to soak 60 min. Drain lentils, add 8 cups fresh water and return to a boil. When heated through, strain (save the water). Transfer lentils to hot sterilized quart jars filling 1/4th full. Add remaining ingredients and lentil water to the pot and simmer 15 min. Divide vegetables and sausage into the jars evenly. Top off with hot liquid, leaving 1 inch head space (add boiling water if needed). Clean rims, put on hot lids and process at 10 lbs pressure, 90 min for qts.

Tomorrow's Soup of the Day... Portugese Soup

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