Kielbasa, Cabbage and Potato Soup

Tonight I made a flavorful soup for a cold winter night using the rest of the potatoes and cabbage I had from last week’s shopping. The basic recipe comes from Rachel Ray, but of course, I changed it. The primary changes were to add hickory smoked bacon and two types of paprika, something I felt would provide depth of flavor. To be honest, I would expect to see this recipe in a Central or Eastern European home cookbook with all it has going on. This recipe does make more than 1 serving, so expect leftovers… which is not a bad thing!

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Prep time: 20 mins

Cook time: 1 hour 15 mins

Total time: 1 hour 35 mins

Serves: 2

Ingredients

2½ - 3 cups russet potatoes, peeled and diced into ¾ inch
3 oz heavily smoked bacon, cut into ¼ inch strips
6 oz kielbasa, split and sliced into ¼ inch slices
¼ head of green cabbage, roughly diced
1 stalk celery, split and diced
1 carrot, split and diced
1 shallot, diced
2 cloves garlic, finely diced
1½ tsp sweet paprika
½ tsp hot paprika
½ tsp caraway seed
½ tsp ground coriander
⅛ tsp allspice
1 bay leaf
pinch of nutmeg
8 oz tomato sauce
1 cup chicken broth, plus ½ - ¾ cup more
1 cup beer
salt and pepper to taste
red wine vinegar (optional)

Instructions

In a heavy dutch oven over medium heat, add the bacon and cook it until slightly crisp approximately 4 minutes.
Remove the bacon to a clean bowl using a slotted spoon.
Add the kielbasa to the bacon renderings and cook until edges begin to brown, approximately 4 minutes.
Remove the kielbasa to the bowl with the bacon using a slotted spoon.
Remove all renderings except ¼ cup.
Add the shallot, celery, carrot, pinch of salt, and a few grinds of black pepper.
Cook until slightly softened over medium heat, approximately 4 minutes.
Add the potatoes and stir to coat with renderings and cook for approximately 2 minutes.
Add the cabbage and garlic, wilting the cabbage over medium heat approximately 3 minutes.
Add the beer to deglaze the pan.
Add the cup of chicken broth, tomato sauce, allspice, coriander, nutmeg, caraway seed, paprika, and bay leaf, stirring to combine.
Bring the soup to a simmer, cover and cook over a low simmer 30 - 45 minutes - until the potatoes are softened and beginning to break down thickening the soup.
Taste and adjust with salt and pepper as needed.
Serve with a small drizzle of vinegar to brighten all the flavors, if desired.

In a heavy dutch oven over medium heat, add the bacon and cook it until slightly crisp approximately 4 minutes.

Remove the bacon to a clean bowl using a slotted spoon. Add the kielbasa to the bacon renderings and cook until edges begin to brown, approximately 4 minutes.

Remove the kielbasa to the bowl with the bacon using a slotted spoon.

Remove all renderings except 1/4 cup. Add the shallot, celery, carrot, pinch of salt, and a few grinds of black pepper.

Cook until slightly softened over medium heat, approximately 4 minutes. Add the potatoes and stir to coat with renderings and cook for approximately 2 minutes.

Add the cabbage and garlic, wilting the cabbage over medium heat approximately 3 minutes. Add the beer to deglaze the pan. Add the cup of chicken broth, tomato sauce, allspice, coriander, nutmeg, caraway seed, paprika, and bay leaf, stirring to combine.

Bring the soup to a simmer, cover and cook over a low simmer 30 – 45 minutes – until the potatoes are softened and beginning to break down thickening the soup. Taste and adjust with salt and pepper as needed. Serve with a small drizzle of vinegar to brighten all the flavors, if desired.