Ingredients
Equipment
Method
Brown the kielbasa
- Melt butter in a large pot and cook the diced kielbasa until browned, about 4 minutes, stirring until the edges turn deep golden.
- Remove the browned kielbasa from the pot and set aside while you cook the vegetables.
Sauté and simmer
- Sauté the onion, carrots, and celery in the butter and rendered fat for 5 minutes, stirring until the onion softens and smells sweet.
- Add the minced garlic and cook for 1 minute until fragrant, then immediately add the broth, potatoes, marjoram, and bay leaf.
- Simmer for 20-25 minutes until the potatoes and vegetables are very tender, with steady bubbles and a soft center when pierced.
Thicken and finish
- Remove the bay leaf, then mash about a third of the potatoes in the pot to thicken the broth into a creamy texture.
- Return the kielbasa to the pot and stir in the heavy cream or sour cream until the soup looks evenly creamy.
- Simmer for 5 more minutes, then season with salt and pepper to taste while gently bubbling.
- Stir in the fresh dill and serve right away, with rye bread on the side.
Notes
For the best texture, mash potatoes while the soup is hot so the broth turns silky instead of grainy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave, thinning with a splash of broth if needed. Freeze is not recommended because cream/sour cream can separate after thawing; for a dietary swap, use half-and-half or a lactose-free cream substitute instead of heavy cream/sour cream.