Kielbasa and Cabbage Soup
A hearty Eastern European-style soup featuring smoky kielbasa, tender potatoes, and savoy cabbage in a rich beef broth. Perfect for cold weather, this filling soup is topped with sour cream and fresh dill.
Ingredients
- •3 large red potatoes
- •1 to taste Salt
- •2 medium onions
- •2 tablespoons rendered bacon fat, lard, or butter
- •3 cloves garlic
- •3½ cups beef stock
- •14 ounces smoked kielbasa
- •1 pound savoy cabbage
- •3 medium carrots
- •2 stalks celery
- •1 to taste Sour cream
- •1 to taste Chopped dill
Cooking Instructions
- 1.
Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.
40 min
- 2.
Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.
15 min
- 3.
Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.
20 min
- 4.
Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.
5 min