Meat and oil
1 tsp salted butter
½ TBSP oil
½ Stick Polish kielbasa, (smoked ~8 oz.), sliced ¼ inch
½ onion, diced
1 small leek, cut in half, rinsed clean and chopped
Brussel sprouts (or cabbage squares or Polish Sauerkraut)
2 cups water
1 cup white wine
2 garlic cloves, diced
1 potato, diced with skin on
1 cup sour cream
2 TBSP all-purpose flour
1 small bay leaf
Salt & pepper
½ tsp. dried Dill
Lemon wedges to brighten the flavor
A little horseradish
In a large Dutch oven or soup pot, add the butter and oil and gently brown the kielbasa. Remove the kielbasa.
Add the mirepoix and sweat for 10 to 15 minutes.
In a separate pot boil the potatoes until al dente. Drain, rinse in cold water to stop the cooking process.
Add the flour to the mirepoix and mix blending the flour into the veggies. Add the white wine and the water. Bring to a slight boil and stir to create a thick gravy with the flour. Add the bay leaf, salt and pepper. Add the potatoes and the return the kielbasa and cook slowly covered for 30 minutes.
Add the sour cream and mix well in the soup stirring constantly until thickened.
Add the dill and little horseradish to taste and cook 15 minutes then serve.
As of 4/25/22