Cabbage, Kielbasa and Rice Soup 7 3/4 cups low-sodium chicken broth 1 cup long-grain white rice, such as basmati or jasmine 1 tablespoon vegetable oil 3/4 pound kielbasa, halved lengthwise and thinly sliced 1 onion, halved and thinly sliced 1/2 bag medium green cabbage, cored and finely shredded Kosher salt and freshly ground pepper
Bialy Barszcz (Polish White Borscht) The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. This recipe first appeared in our April 2012 issue along with Melissa Pasanen's story Easter Comfort.
Roasted Kielbasa | Martha Stewart Living - Martha's favorite kielbasa is "chunky, meaty, slightly garlicky, with natural casing and not too much fat." Her two favorite purveyors are Sikorski Meat Market, in Brooklyn's Greenpoint neighborhood, and Chester's Smokehouse, in Albany, New York.