George wrote:
> You talking the Strip as in downtown Pittsburgh? If so, what is the name
> of the deli?

S & D Polish Deli
2204 Penn Ave
Pittsburgh, PA 15222
(412) 281-2906

But I don't think of the Strip as being downtown. But it is
right next to downtown. :-)

Kate

> Kate Connally wrote:
>> Well, I had this stuff I bought at the new Polish deli in the
>> Strip District a few weeks back. They had 4 kinds of "kielbasa" -
>> the kind you usually see, another one that is the same but double
>> smoked, the 3rd kind was very thin and dried, but the 4th one is
>> what I bought. I was double smoked and "spicy" I was told. It
>> was just about 12" long - not in the big loops that you usually
>> see.
>>
>> I also saw something there I had never heard of before - rib
>> bacon. It is bacon with ribs attached. It is smoked. So I
>> bout a chunk of that to try.
>>
>> I decided I wanted to make some kind of soup using both of these
>> meats. I searched for recipes but didn't come up with a Polish
>> recipe for sausage soups except with cabbage or sauerkraut in
>> them. I wanted something different. I did find a Croatian
>> recipe that sounded good. I also found a Hungarian recipe that
>> sounded good. And one that was not ethnically identified - just
>> Sausage, Potato, and Kale soup. So I decided to make up my own
>> soup using some of the ideas from these recipes.
>>
>> I cooked the rib bacon in some water for about 1 hours then removed
>> it and chopped up the meat. I added onion and garlic to the water
>> plus some chicken broth. I added one bunch of chopped kale and some
>> marjoram and bay leaved and cooked the kale for about 1/2 hour.
>>
>> Then I added 1 large can, drained, of dark red kidney beans, 2 cans
>> of Delmonte diced potatoes, and the chopped bacon, and the sausage
>> which I had thinly sliced. I also added some freshly ground pepper.
>> I had tasted the bacon after I cooked it and it was quite salty so
>> I did not add additional salt. I cooked it for about 1/2 hour longer.
>> At the end I stirred in about 1/2 pint of sour cream (well, actually
>> I ladled out some of the broth and mixed it with the sour cream and
>> then added it all back).
>>
>> It's pretty good soup. It's a little saltier than I prefer but
>> not over the line. If I had had unsalted chicken broth I would have
>> used that. I thought about not using any chicken broth at all but
>> decided to go ahead. I also added additional water to make up the
>> correct amount of liquid. My 4 qt. Dutch oven was full.
>>
>> Kate
>>


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?