Photo: Kielbasa, Potato and Cabbage Soup Recipe
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 1/4 pounds (1 ring) kielbasa, 1-inch dice
- 1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped
- 1 tablespoon paprika, 1 scant palmful
- 1/2 tablespoon coriander, half a palmful
- 1/2 teaspoon ground allspice
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, crushed
- 1 onion, chopped
- Salt and freshly ground black pepper
- 1/2 head savoy cabbage, chopped
- A few grates nutmeg
- 1 cup lager beer, room temp
- 4 cups chicken stock
- 2 cups tomato passata or puree
- 1/2 cup creme fraiche
- 3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried
- Handful fresh parsley leaves, chopped
- 1/2 lemon, juiced
Directions
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 creme fraiche, herbs and lemon juice; serve in shallow bowls.
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By kay.cunnane_126...
Centennial, 44
on January 18, 2013
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I HAD A HALF HEAD OF CABBAGE I NEEDED TO USE SO I TRIED THIS RECIPE. MY FAMILY THOUGHT IT WAS PRETTY TASTY. I LIKED IT BECAUSE I ALREADY HAD ALMOST ALL OF THE OTHER INGREDIENTS WITH THE EXCEPTION OF CREME FRAICHE AND TOMATO PASSATA. IT WOULD BE NICE IF A SUGGESTED SUBSTITUTE FOR THESE TWO INGREDIENTS HAD BEEN GIVEN. I WILL MAKE THIS AGAIN, THIS TIME USING POLSKA KIELBASA AND SHRIMP.
By madoubleday_5902174
Battle Creek, MI
on November 18, 2012
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I actually had to alter the recipe a bit because I have to eat Gluten Free (no beer. It still turned out great, and is very hardy. It reminded my husband of a german dish. It was perfect for the cold blustery day we were having. I'll be making it again.
By ginw1977
Wisconsin
on October 25, 2012
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I followed the recipe exactly, and I thought that it was pretty good. With all the spices and the beer, it does have a lot of flavor. I think it does need a kick. I will try this recipe again, and I think I will add hot sauce or pepper flakes. I also did not care for the beer, but I don't drink beer. My husband does enjoy beer, and he thought the beer added a good flavor to the soup. I did serve it with lemon, dill, and sour cream. I will not bother with the extra cost and prep next time because I did not think it added anything to the soup.
Read all 7 reviews