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Kielbasa, Potato and Cabbage Soup

Kielbasa, Potato and Cabbage Soup
Prep Time
15 min
Cook Time
25 min
Yields
4-6 servings

A hearty European soup for dinner. 

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ingredients

2
Tbsp olive or vegetable oil
1 ¼
lb(s) kielbasa, 1 inch dice
1
lb(s) starchy potato, peeled and chopped
1
Tbsp paprika, 1 scant palmful
½
Tbsp coriander, half a palmful
½
tsp ground allspice
2
carrots, chopped
2
ribs celery, chopped
2
cloves garlic, crushed
1
onion, chopped
Salt and freshly ground black pepper
½
head savoy cabbage, chopped
few grates nutmeg
1
cup lager beer, room temp
4
cups chicken stock
2
cups tomato passata or purée
½
cup crème fraîche
3
Tbsp fresh dill, chopped
1
handful parsley leaves, chopped
½
lemon, juiced
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directions

Step 1

Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the crème fraîche, herbs and lemon juice; serve in shallow bowls.

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