Ingredients
Equipment
Method
Brown the kielbasa
- Melt the butter in a large pot over medium heat, then add the diced kielbasa and cook until browned, about 4 minutes, stirring so the pieces color evenly.
- Remove the browned kielbasa from the pot and set it aside.
Sauté vegetables and build the soup
- In the same pot, sauté the diced onion, carrots, and celery in the butter and rendered fat over medium heat for 5 minutes, cooking until the onion looks translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly until fragrant.
- Pour in the chicken or pork broth, then add the cubed potatoes, marjoram, and bay leaf and stir to combine.
Simmer and thicken
- Bring the soup to a simmer and cook for 20 to 25 minutes, until the potatoes and vegetables are very tender.
- Remove the bay leaf, then mash about a third of the potatoes in the pot to thicken the broth.
Finish with cream and herbs
- Return the kielbasa to the pot and stir in the heavy cream or sour cream until the soup looks creamy and uniform.
- Simmer for 5 minutes, then season with salt and pepper to taste.
- Stir in the fresh dill and serve right away with rye bread.
Notes
For the smoothest texture without making the soup gluey, mash only about one-third of the potatoes and keep the rest as cubes. Store leftovers in the refrigerator for up to 3 days; reheat gently over low heat to prevent the dairy from breaking. Freezing is not recommended if using sour cream/cream because the texture can change after thawing; for a similar feel, you can use a dairy-free sour cream alternative if desired.