Kielbasa and Cabbage Soup

Ingredients for Kielbasa and Cabbage Soup

• 3 large red potatoes

• Salt

• 2 medium onions, chopped

• 2 tablespoons rendered bacon fat, lard, or butter

• 3 large garlic cloves, finely chopped

• 850ml beef stock or low-sodium broth

• 400g smoked kielbasa, halved lengthwise and cut into 3/4" pieces

• 450g 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

• Soured cream

• Chopped dill

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.

Cook onions in fat with 1/4 teaspoons 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.

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

Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of soured cream and some dill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.