Kielbasa, cabbage, dill soup

Ingredients:

  • 6 garlic cloves, sliced thinly

  • 2 celery stalks, diced

  • 1 large yellow onion, diced

  • 1 pound green cabbage, chopped into rough 1 inch squares

  • 1 cup dill leaves, chopped

  • 12 ounces kielbasa, cut into half moons

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons tomato paste

  • 2 (14.5-ounce) cans great northern, cannellini, or other white beans

  • Sour cream or plain whole--milk Greek yogurt, for serving


Instructions:

  • Heat ¼ cup olive oil in a large pot over medium heat. Saute the kielbasa in a single layer until it browns, 4 to 5 minutes. Stir and cook for 2 to 3 more minutes.

  • Add the garlic, celery, and onion, reduce the heat if necessary, and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.

  • Add the cabbage, 2 teaspoons salt, and lots of freshly cracked black pepper. Continue to cook until the cabbage is tender, 4 to 5 minutes.

  • Stir in 3 tablespoons tomato paste and cook for about 2 minutes.

  • Drain and rinse 2 (14.5-ounce) cans of white beans.

  • Add the beans into the pot smashing some of them against the side (this will thicken the broth).

  • Stir in 4 cups water. Bring the soup to a simmer and then reduce the heat and simmer on low for 15 minutes, until the broth has thickened and become flavorful.

  • Taste and add more salt and black pepper as needed (don’t skimp)!

  • Chop 1 cup dill leaves and stir them into the soup.

  • Serve topped with a dollop of sour cream, more black pepper, and a drizzle of olive oil.

This soup makes a surprisingly flavorful broth with just the listed ingredients and water. We love the Kiolbassa brand sausages.

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Pakistani Kima inspired ground beef curry