Ingredients:

  • 2 Tbsp Olive Oil or Neutral Cooking Oil
  • 5 lbs Smoked Kielbasa Sausage, sliced into ½-inch thick rounds
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Smoked Paprika (Hungarian or Spanish sweet style)
  • 1 tsp Dried Thyme
  • ½ tsp Caraway Seeds (optional)
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Ground Black Pepper
  • 2 Bay Leaves
  • 6 cups Low-Sodium Chicken Stock (or Vegetable Stock)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 3 medium Russet Potatoes, peeled and cut into 1-inch cubes
  • 1 medium head Green Cabbage, cored and shredded/chopped
  • 1 Tbsp Red Wine Vinegar (or apple cider vinegar)
  • Fresh Parsley or Dill, chopped (for garnish)

Instructions:

  1. Brown the Kielbasa: Heat oil in the stockpot over medium-high heat. Add the sliced kielbasa and cook for 5–7 minutes, turning occasionally, until nicely browned and some fat has rendered out. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté the Mirepoix: Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 7–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  3. Bloom the Spices: Stir in the minced garlic, smoked paprika, dried thyme, caraway seeds, salt, and pepper. Cook for 1 minute until fragrant. (Toasting the spices in the fat enhances their flavour dramatically.)
  4. Deglaze and Add Liquids: Pour in the chicken stock and canned diced tomatoes. Scrape the bottom of the pot with a wooden spoon to lift any browned bits (fond). Add the bay leaves.
  5. Add Potatoes: Bring the soup to a boil, then reduce the heat to a steady simmer. Add the cubed potatoes. Cover partially and cook for 15 minutes.
  6. Add Cabbage: Stir in the shredded cabbage. Increase the heat slightly to bring the mixture back up to a gentle simmer. Cover and cook for another 20–25 minutes, or until the potatoes are fork-tender and the cabbage is soft but not mushy.
  7. Final Check and Seasoning: Remove the bay leaves. Return the cooked kielbasa to the pot. Stir in the red wine vinegar.
  8. Taste Test: Adjust seasoning with additional salt and pepper as needed. The vinegar should add a slight, bright lift to counteract the richness and sweetness.
  9. Serve: Ladle into bowls and garnish generously with fresh parsley or dill.