Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)

Name: Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1 tablespoon (15ml) vegetable oil; 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces; 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces; 1 medium onion, thinly sliced (about 6 ounces; 175g); 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g); 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g); 8 ounces sauerkraut with juice (1 cup; 240ml); 8 cups (1.9L) homemade or store-bought low-sodium chicken stock; 2 bay leaves; 1/4 cup (60ml) chopped fresh dill, stems reserved separately; 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g); Kosher salt; 1 tablespoon (10g) cornstarch; 2 teaspoons (8g) paprika; 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning; Fresh crusty bread, for serving

Cook 35m

Total 35m

This Kapusniak recipe is a hearty Polish potato, kielbasa, and cabbage soup, perfect for a chilly day. Bacon, kielbasa, potato, cabbage, and sauerkraut are simmered in a flavorful, aromatic broth seasoned with dill and paprika, with fresh crusty bread on the side. A delicious, comforting meal.