recipes from all sorts of places

Babushka’s Polish Sausage Soup

Babushka’s Polish Sausage Soup

For my first post, I’d like to share a recipe that is close to my heart. Ever since I was really young, I remember my maternal grandmother or ‘Babushka’ making this soup for dinner. I would be welcomed home from school to the comforting aromas of garlic, onions and vegetables filling her kitchen. It will forever taste like my childhood. When I make this soup now, I feel like she is still with me.

Polish sausage soup is super simple, hearty, rustic and drool-worthy! My grandmother’s recipe is based on the traditional Polish soup called Kapusniak. She probably learned to cook it when she lived in Poland prior to moving to the UK, and later Australia. I’d like to believe that her addition of calamarata pasta paid homage to her local Australian community, which was predominantly Italian. Please enjoy!


Preparation time: 30 minutes

Cooking time: 45 minutes

Serves: 4-6



  • 1 large brown onion, diced
  • 6 carrots, chopped into thin coins
  • 1 bunch green swiss chard (aka silverbeet), cut into strips
  • 2 cloves garlic, minced
  • 2 large russet potatoes, diced largely
  • 1 cube chicken buillon
  • 14oz/400g Polska Kielbasa, sliced
  • 100g calamarata pasta (can be substituted with rigatoni or other small pasta)
  • 1 tbsp EVOO
  • Garlic salt, to taste
prepped ingredients


  1. Saute the garlic in EVOO on medium heat for one minute. Be careful not to burn garlic.
  2. Add onion and saute until translucent
  3. Add polska kielbasa and stir for about 2-3 minutes. The soup base is now complete.
  4. Add 8 cups water and wait to boil
  5. Break up biullon and add to water
  6. Add potatoes and boil for 10 minutes on high
  7. Add carrots and pasta and boil for 10 minutes
  8. Add chard and simmer for 15 minutes
  9. Serve alone or with fresh buttered bread



and you’re done!


  • To make a more traditional version of Kapusniak, replace swiss chard with cabbage, omit pasta and garnish with dill
  • Russet potatoes tend to dissolve in soups; if you’d prefer them to keep their form opt for waxy or all-purpose potatoes
  • Dice potatoes smaller if you want them if dissolve into the soup and larger if you want more hearty pieces
  • Be aware that the soup will thicken significantly once all ingredients are added. You may need to add additional water later to achieve the consistency you desire

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