Serve up the Polish pair as a hearty soup.

　　

Ingredients

Serves 4 to 6

　　3 large red potatoes

　　Salt

　　2 medium onions, chopped

　　2 tablespoons rendered bacon fat, lard, or butter

　　3 large garlic cloves, finely chopped

　　3 1/2 cups beef stock or low-sodium broth

　　14 ounces smoked kielbasa, halved lengthwise and cut into 3/4" pieces

　　1 pound savoy cabbage (about 1/2 medium), chopped

　　3 medium carrots, halved lengthwise and cut into 1/2" pieces

　　2 celery stalks, halved lengthwise and cut into 1/2" pieces

　　Sour cream

　　Chopped dill

　　

Step 1

Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.

　　

Step 2

Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.

　　

Step 3

Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.

　　

Step 4

Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.