Gypsy soup

Gypsy soup

Zupa cygańska

By
From
Borsch, Vodka and Tears
Serves
4
Photographer
Bonnie Savage

This soup is not to be confused with what American vegetarians call Gypsy Soup, a mélange of autumn vegetables and legumes. Even though it contains very little sausage, the finished soup is quite meaty.

Ingredients

Quantity Ingredient
1 teaspoon vegetable oil
100g dried pork sausage such as kabanosy or csabai, quartered lengthwise and cut into thin rounds
1 small onion, finely diced
2 teaspoons plain flour
1 red capsicum, finely diced
1/2 teaspoon hot paprika
1 tomato, finely diced
1/4 teaspoon dried marjoram
1 litre Polish soup stock
or 1 litre chicken stock
1 teaspoon sugar

Method

  1. Heat the oil in a saucepan over medium heat. Add the sausage, stirring until some of the fat has rendered out and it has started to brown, then add the onion and cook for a further minute, or until it starts to soften. Add the flour and cook for a further 1 minute, stirring well to thoroughly incorporate.
  2. Add the capsicum, paprika, tomato and marjoram to the pan and stir to combine, then cover and cook for 10–15 minutes, or until the capsicum has softened. Make sure you lift the lid and stir it every couple of minutes to prevent it from sticking and burning.
  3. Add the stock, a cup at a time, stirring well after each addition. Finally, add the sugar and season with salt, to taste. Continue to simmer for a further 10 minutes. Remove from the heat and serve immediately with rye bread. This soup can be stored for up to 5 days in the refrigerator and will freeze for up to 3 months.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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