Kielbasa, Potato and Cabbage Soup (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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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