Ingredients
Equipment
Method
Brown the kielbasa and build the base
- Melt butter in a large pot over medium heat and cook the diced kielbasa until browned, about 4 minutes, then remove it from the pot.
- In the same pot, sauté the diced onion, carrots, and celery in the butter and rendered fat until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute, then add the broth, potatoes, marjoram, and bay leaf.
Simmer, thicken, and finish
- Simmer until the potatoes and vegetables are very tender, 20-25 minutes.
- Remove the bay leaf, then mash about a third of the potatoes in the pot to thicken the soup.
- Return the browned kielbasa to the pot and stir in the heavy cream or sour cream.
- Simmer for 5 more minutes, then season with salt and pepper to taste.
- Stir in the chopped fresh dill and serve with rye bread.
Notes
For best thickness, mash only about one-third of the potatoes; the rest stays as cubes for texture. Store covered in the refrigerator up to 3 days; reheat gently over medium-low since cream-based soups can break if boiled. Freezing is not ideal because the dairy may separate, but if needed, freeze in portions and re-stir while reheating. Dietary swap: use half-and-half or a lactose-free cream alternative for a dairy-free-ish result (you’ll still want to choose a lactose-free dairy option).