I probably started making this soup about 25 years ago when the kids were pre-teens and would have preferred steak over soup. We would occasionally have steak and seafood, but in order to pull it off I had to go "cheap" a few times a week. I remember slicing the kielbasa and challenging myself as to how many slices I could get out of each link to give the pot the appearance of being "meaty"....30?...40? I still make this often but don't challenge myself as much. I love the vinegar finish and often add more than the quarter cup called for. —inpatskitchen
4 to 5 quarts
large onion, chopped
large carrots, cut into rounds
stalks celery, sliced
cloves garlic, minced
kielbasa (or up to a half pound more), sliced into thin rounds
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!