Kielbasa, Potato & Cabbage Soup
Kielbasa’s great choice for make-ahead soups and stews because it doesn’t break down. It stands up to hanging out for a few days in the fridge or freezer.
- 2 tablespoons EVOO or vegetable oil
- 1 1/4 pounds (1 ring) kielbasa, cut into bite-size chunks
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 1 pound starchy potatoes (such as russets), peeled and chopped
- 2 cloves garlic, smashed
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground allspice
- Salt and pepper
- 1/2 head savoy cabbage, chopped
- Freshly grated nutmeg
- 1 cup lager beer, at room temperature
- 2 cups passata or tomato puree
- 4 cups chicken stock
- 3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dillweed
- A handful of fresh flat-leaf parsley tops, chopped
- Juice of 1/2 lemon
- 1/2 cup crème fraîche
In a large Dutch oven, heat the EVOO (2 turns of the pan) over medium-high heat. Brown the kielbasa. With a slotted spoon, transfer the kielbasa to paper towels to drain. Add the carrots, celery, onion, potatoes, garlic, paprika, coriander, allspice, and salt and pepper to the drippings. Cook, partially covered, for 5 or 6 minutes. Wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the passata and stock. Slide the kielbasa back into the pot and simmer 15 minutes to combine flavors.
Make-ahead: Cool and refrigerate.
Night of: Return the soup to room temp before reheating gently over medium heat.
Stir in the dill, parsley, and lemon juice. Serve in shallow bowls, topped with a dollop of crème fraîche.