Ingredients
Equipment
Method
Brown the kielbasa
- Melt the butter in a large pot over medium heat, then add the diced kielbasa and cook until browned, about 4 minutes, stirring so the pieces color evenly. Remove the kielbasa to a plate and keep the rendered fat in the pot.
Build the soup base
- Sauté the diced onion, carrots, and celery in the butter and rendered fat until softened, about 5 minutes, stirring occasionally so they don’t brown. Keep the heat at medium for gentle cooking.
- Add the minced garlic and cook for 1 minute, stirring constantly until fragrant. Then add the broth, cubed russet potatoes, marjoram, and the bay leaf.
Simmer and thicken
- Simmer the soup for 20-25 minutes over medium-low to medium heat until the potatoes and vegetables are very tender, with visible bubbling throughout. Stir once or twice to keep the bottom from sticking.
- Remove the bay leaf, then mash about a third of the potatoes in the pot to thicken the soup while leaving the rest chunky. Continue stirring until the texture looks creamy and cohesive.
Finish and serve
- Return the browned kielbasa to the pot and stir to distribute evenly. Pour in the heavy cream or sour cream and mix until the broth turns a uniform creamy gold.
- Simmer for 5 more minutes, then season with salt and black pepper to taste. Stir in the fresh dill and serve hot with rye bread.
Notes
For the best texture, mash only about a third of the potatoes so the rest stays in cubes. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently on the stove (avoid a hard boil to keep the cream smooth). Freezing is not recommended if using sour cream/cream, since dairy can separate after thawing. For a lighter option, use sour cream instead of heavy cream to reduce richness while keeping the soup thick.