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Epicurious

Kielbasa and Cabbage Soup

By Kemp Minifie

4.8

(6)

Image may contain Food Egg Plant Bowl Dish Meal and Produce
Kielbasa and Cabbage SoupStephanie Foley

Serve up the Polish pair as a hearty soup.

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

3 large red potatoes
Salt
2 medium onions, chopped
2 tablespoons rendered bacon fat, lard, or butter
3 large garlic cloves, finely chopped
3 1/2 cups beef stock or low-sodium broth
14 ounces smoked kielbasa, halved lengthwise and cut into 3/4" pieces
1 pound savoy cabbage (about 1/2 medium), chopped
3 medium carrots, halved lengthwise and cut into 1/2" pieces
2 celery stalks, halved lengthwise and cut into 1/2" pieces
Sour cream
Chopped dill

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.

    Step 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.

TagsSoupSoup/StewStewPolishEastern EuropeanEuropeanKielbasaSausageMeatCabbageLeafy GreensVegetableMainSideDinnerNut FreeGluten FreeDairy FreeSimmerEpicurious
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