Kielbasa & Cabbage Soup

Active:1 hr Total:1 hr 30 mins Servings:8

Ingredients

• 8 ounces kielbasa
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onion
• 2 cups diced carrot
• ¾ cup diced celery
• 2 large cloves garlic, minced
• 8 cups quartered and thinly sliced cabbage (about 1 pound)
• 8 cups low-sodium chicken broth
• 4 cups diced peeled russet potatoes
• ¼ cup chopped fresh dill
• 1 ½ teaspoons caraway seeds, toasted and ground
• 1 ½ teaspoons smoked paprika
• ¾ teaspoon ground pepper
• ½ teaspoon salt
• 2 tablespoons white-wine vinegar
• Fresh sauerkrat and/or sour cream for garnish

Directions

Step 1 Cut kielbasa in half lengthwise, then crosswise into 1/4-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.

Step 2 Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.

Step 3 Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.

To make ahead: Refrigerate for up to 4 days.

ORIGINAL RECIPE: Eating Well