This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut.
Transfer to a plate with a slotted spoon.
Add garlic and cook, stirring, for 1 minute.
Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.
Add broth, potatoes, dill, caraway, paprika, pepper and salt.
Cover and bring to a boil.
Stir in vinegar and the kielbasa.
Serve topped with sauerkraut and/or sour cream, if desired.
Tips
To make ahead: Refrigerate for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
