Creamy Kielbasa, Potato, and Cabbage Stew
By Andrea GearyPublished on October 22, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
1 tablespoon vegetable oil 14 ounces kielbasa sausage, cut into ½-inch slices1 pound Yukon gold potatoes, peeled, halved, and sliced thin1 onion, halved and sliced thin½ teaspoon table salt ¼ teaspoon pepper ¼ teaspoon baking soda 4 cups chicken broth ¼ head green cabbage, cored and cut into 1-inch pieces (3½ cups)⅔ cup sour cream, divided2 tablespoons chopped fresh dill, plus 1 tablespoon fresh dill fronds2 teaspoons Dijon mustard ¼ teaspoon smoked paprika
Before You Begin
You can substitute another variety of potato if that’s what you have on hand. Serve with crusty bread.
Instructions
- Line large plate with paper towel. Heat 1 tablespoon vegetable oil in Dutch oven over medium-high heat until shimmering. Add 14 ounces kielbasa sausage, sliced ½ inch thick, and cook, stirring occasionally, until lightly browned, 5 minutes. Using slotted spoon, transfer sausage to prepared plate.
- Add 1 pound Yukon Gold potatoes, peeled, halved, and sliced thin; 1 onion, halved and sliced thin; ½ teaspoon table salt; ¼ teaspoon pepper; and ¼ teaspoon baking soda to now-empty pot and stir to coat. Add 4 cups chicken broth and bring to boil. Cover and continue to boil, stirring occasionally, until onions and potatoes are very soft, 5 to 6 minutes.
- Off heat, use immersion blender or blender to process until smooth, 1 to 2 minutes. Stir in 3½ cups green cabbage cut into 1-inch pieces, and return to simmer. Cook, stirring frequently, until cabbage is crisp-tender, 6 to 8 minutes.
- Off heat, stir in kielbasa, ⅓ cup sour cream, 2 tablespoons chopped dill, and 2 teaspoons Dijon mustard. Season with salt to taste. Ladle into 4 bowls. Divide remaining ⅓ cup sour cream, 1 tablespoon dill fronds, and ¼ teaspoon smoked paprika among bowls. Serve.
Time
40 minutesYield
Serves 4Ingredients
1 tablespoon vegetable oil
14 ounces kielbasa sausage, cut into ½-inch slices
1 pound Yukon gold potatoes, peeled, halved, and sliced thin
1 onion, halved and sliced thin
½ teaspoon table salt
¼ teaspoon pepper
¼ teaspoon baking soda
4 cups chicken broth
¼ head green cabbage, cored and cut into 1-inch pieces (3½ cups)
⅔ cup sour cream, divided
2 tablespoons chopped fresh dill, plus 1 tablespoon fresh dill fronds
2 teaspoons Dijon mustard
¼ teaspoon smoked paprika
Ingredients
1 tablespoon vegetable oil
14 ounces kielbasa sausage, cut into ½-inch slices
1 pound Yukon gold potatoes, peeled, halved, and sliced thin
1 onion, halved and sliced thin
½ teaspoon table salt
¼ teaspoon pepper
¼ teaspoon baking soda
4 cups chicken broth
¼ head green cabbage, cored and cut into 1-inch pieces (3½ cups)
⅔ cup sour cream, divided
2 tablespoons chopped fresh dill, plus 1 tablespoon fresh dill fronds
2 teaspoons Dijon mustard
¼ teaspoon smoked paprika
Ingredients
1 tablespoon vegetable oil
14 ounces kielbasa sausage, cut into ½-inch slices
1 pound Yukon gold potatoes, peeled, halved, and sliced thin
1 onion, halved and sliced thin
½ teaspoon table salt
¼ teaspoon pepper
¼ teaspoon baking soda
4 cups chicken broth
¼ head green cabbage, cored and cut into 1-inch pieces (3½ cups)
⅔ cup sour cream, divided
2 tablespoons chopped fresh dill, plus 1 tablespoon fresh dill fronds
2 teaspoons Dijon mustard
¼ teaspoon smoked paprika
Why This Recipe Works
We added a scant amount of baking soda to the cooking liquid; this released sodium ions, which displaced some of the calcium and magnesium ions holding the potatoes and onions’ pectin in place, so the vegetables softened more quickly. A short blitz with an immersion blender processed the mixture to a creamy consistency, which was underscored by a modest amount of tangy sour cream. Dill added freshness and a dusting of smoked paprika reinforced the savoriness of the sausage.
Before You Begin
You can substitute another variety of potato if that’s what you have on hand. Serve with crusty bread.
Instructions
- Line large plate with paper towel. Heat 1 tablespoon vegetable oil in Dutch oven over medium-high heat until shimmering. Add 14 ounces kielbasa sausage, sliced ½ inch thick, and cook, stirring occasionally, until lightly browned, 5 minutes. Using slotted spoon, transfer sausage to prepared plate.
- Add 1 pound Yukon Gold potatoes, peeled, halved, and sliced thin; 1 onion, halved and sliced thin; ½ teaspoon table salt; ¼ teaspoon pepper; and ¼ teaspoon baking soda to now-empty pot and stir to coat. Add 4 cups chicken broth and bring to boil. Cover and continue to boil, stirring occasionally, until onions and potatoes are very soft, 5 to 6 minutes.
- Off heat, use immersion blender or blender to process until smooth, 1 to 2 minutes. Stir in 3½ cups green cabbage cut into 1-inch pieces, and return to simmer. Cook, stirring frequently, until cabbage is crisp-tender, 6 to 8 minutes.
- Off heat, stir in kielbasa, ⅓ cup sour cream, 2 tablespoons chopped dill, and 2 teaspoons Dijon mustard. Season with salt to taste. Ladle into 4 bowls. Divide remaining ⅓ cup sour cream, 1 tablespoon dill fronds, and ¼ teaspoon smoked paprika among bowls. Serve.
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