If you want a richer flavored soup, you might want to replace some of the water with the chicken broth.
This soup also can be used for the base for something like mushroom soup, Take the leftover soup and add sauteed mushrooms.
2 Rings Kielbasy, minimum
1 Can Chicken Broth
1 Can Beef Broth
1 Quart Milk, As Needed
Salt and Pepper, To Taste
Corn Starch, As Needed to thicken
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.
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.
