Kielbasa and Cabbage Soup

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. 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. 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. 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. 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