How to make it

  • 1. Heat the oil in a large Dutch oven over medium-high heat
  • 2. Add the kielbasa and brown.
  • 3. Remove the kielbasa to a paper towel-lined plate.
  • 4. Add the potatoes, paprika, coriander, allspice, carrots, celery,
  • garlic, onions and some salt and pepper.
  • 5. Cook, partially covered, 5 to 6 minutes.
  • 6. Then add in the cabbage and season with a little nutmeg.
  • 7. Deglaze the pan with the beer.
  • 8. Add the stock and puree, then slide the kielbasa back in the pot and
  • simmer to combine flavors, 15 minutes.
  • 9. Cool and store for a make-ahead meal.
  • 10. Reheat over medium heat.
  • 11. Finish the soup with a tablespoon of sour cream, herbs and lemon
  • juice; serve in shallow bowls.

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