Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak)

seriouseats.com

Beck Wallace

Just getting started most of my interest is in instant pot recipes at this time.

1 tablespoon (15ml) vegetable oil

6 ounces (175g) slab bacon, cut into ¼- by ½-inch pieces

12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into ½-inch pieces

1 medium onion, thinly sliced (about 6 ounces; 175g)

1 medium carrot, cut into ½-inch dice (about 4 ounces; 120g)

1 small head cabbage, cut into ½- to ¼-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

¼ cup (60ml) chopped fresh dill, stems reserved separately

1 large russet potato, peeled, split in quarters lengthwise, and cut into ½-inch pieces (about 10 ounces; 280g)

Kosher salt

1 tablespoon (10g) cornstarch

2 teaspoons (8g) paprika

½ teaspoon (2g) freshly ground white pepper, plus more for seasoning

Fresh crusty bread, for serving

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