top of page
  • Dawn Hames

Cheese And Kielbasa Soup

Farmers all across the region are busy putting in the crops. While it has been a long winter, and cold spring, we can be sure sunshine is on the way. The pussy willow buds are forming into small leaves, that are sending forth the much-awaited greening of the prairies. Once the crops are all in, what a difference a good rain will make.

Here is a yummy soup that combines nutrition and great taste. Kielbasa is a Polish/Ukrainian sausage that adds lots of smoky flavor to this soup. This soup is so easy to make, and it is sure to be a favourite. Of course, adding cheese to anything always make it tastes amazing. I use old cheddar for this soup because of the flavour, but marble cheese would also give it a nice taste. As I make this soup, I think of Ukraine and of Poland helping them, and the situation they are in. Both Alberta and Saskatchewan have many strong ties to both countries for over a hundred years from the large amounts of Ukrainian and Polish immigrants settling here. This influence has meant that large amounts of the populations of both provinces have been exposed to Ukrainian food, and have fallen in love with it. That means thing like kielbasa, porgy, dill, sour cream, cottage cheese and garlic are main stays on local grocery stores. I have found this soup to work well for the men in my family doing spring work, as it is very filling, full of flavour, and goes great with a sandwich for lunch.

Cheese and Kielbasa Soup

1 pound - kielbasa or garlic sausage

6 cups water or broth (vegetable,

chicken or beef)

1 onion chopped

1 tablespoon each butter and olive


2 or 3 large carrots cubed

2 cloves garlic finely chopped

2 cups chopped broccoli

1 teaspoon dill weed

1 teaspoon sea salt

1/4 teaspoon pepper

3/4 cup cheese whiz type spread

1 cup old cheddar cheese, grated

Slice the kielbasa and fry in a fry pan until lightly brown. In a heavy bottomed pot sauté the onions and garlic in the butter and olive oil until golden brown. Add the water or broth to pull up the caramelization of the onions from the pot. Add the kielbasa, carrots, broccoli, dill, salt and pepper. Cook until the carrot is softened, stir in both cheeses, and serve. It can be topped with an optional dollop of sour cream with a sprinkle or cutting of dill.

5 views0 comments

Recent Posts

See All

The school of agriculture was a major part of the early success of Vermilion. Built thanks to the fact that Alberta premier Arthur Sifton represented Vermilion, it brought in students, jobs and money

Constant need of improvement As 2023 arrives, the entire world looks ahead with sincere hopes for better things to come. Amid it all, are we still worrying about New Year’s Resolutions? Roughly 45% of

Winter is the perfect time to cook up nourishing soups. If you are working outside of the home during the day, and don’t have a lot of time when you get home to get meals on the table, you can always

bottom of page