Polish Potato Kielbasa and Cabbage Soup Kapusniak Recipe

Ingredients

• 1 tablespoon (15ml) vegetable oil
• 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
• 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
• 1 medium onion, thinly sliced (about 6 ounces; 175g)
• 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
• 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
• 8 ounces sauerkraut with juice (1 cup; 240ml)
• 8 cups (1.9L) homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• 1/4 cup (60ml) chopped fresh dill, stems reserved separately
• 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
• Kosher salt
• 1 tablespoon (10g) cornstarch
• 2 teaspoons (8g) paprika
• 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning
• Fresh crusty bread, for serving

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