1/2 lb kielbasa
2 Tbsp olive oil
2 c chopped onions
2 c diced carrots
3/4 c diced celery
2 large cloves garlic, minced
8 c quartered and thinly-sliced cabbage
8 c chicken broth
4 c diced peeled potatoes
1/4 c chopped fresh dill
1 1/2 tsp caraway seed, toasted and ground
1 1/2 tsp smoked paprika
3/4 tsp black pepper
1/2 tsp salt
2 Tbsp white wine vinegar
Fresh sauerkraut and sour cream for garnish
Cut kielbasa lengthwise and then crosswise into 1/4" slices. Cook in a large stockpot over medium heat, with frequent stirring, until browned, about 10 minutes. Remove kielbasa from pot and reserve.
Add oil, onion, carrot and celery to pot and cook with frequent stirring until vegetables soften, about 10 minutes. Add garlic and cook another minute. Add cabbage and cook with occasional stirring until cabbage is slightly wilted, about 3 minutes.
Add broth, potatoes, dill, caraway seed, paprika, pepper and salt and mix well. Increase heat and bring to a boil, then reduce heat to medium-low and simmer uncovered until potatoes are tender, about 30 minutes. Stir in vinegar and kielbasa. Top with sauerkraut and sour cream before serving.
Yields about 4 quarts.
From Eating Well, Jan/Feb 2017.
This recipe last updated: 28 December 2016