1. Boil the kielbasy for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasy will be dry.

2. Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.

2. Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.

3. Add the milk and the pepper to the Kielbasy Broth. Then make up a slurry of 1/4" cup cornstarch, and 1/2 cup water, to thicken. You must bring the soup back to a boil for the cornstarch to work, so do it, then if it's not thick enough, make up another slurry adding a little at a time, until the soup is thick and creamy.

4. Serve it in a large bowl so that you can place a piece of each of the items from the table in it. This was done by my Grandmother, and we've continued to eat the soup this way.





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