Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak)

seriouseats.com

Mark Oberemk

1 tablespoon ( 15 ml) vegetable oil

6 ounces ( 175 g) slab bacon, cut into ¼- by ½-inch pieces

12 ounces ( 350 g) kielbasa or other smoked Polish sausage, split lengthwise and cut into ½-inch pieces

1 medium onion, thinly sliced (about 6 ounces; 175 g)

1 medium carrot, cut into ½-inch dice (about 4 ounces; 120 g)

1 small head cabbage, cut into ½- to ¼-inch shreds (about 12 ounces; 350 g)

8 ounces sauerkraut with juice ( 1 cup; 240 ml)

8 cups (1.9L) homemade or store-bought low-sodium chicken stock

2 bay leaves

¼ cup ( 60 ml) chopped fresh dill, stems reserved separately

1 large russet potato, peeled, split in quarters lengthwise, and cut into ½-inch pieces (about 10 ounces; 280 g)

Kosher salt

1 tablespoon ( 10 g) cornstarch

2 teaspoons (8g) paprika

½ teaspoon (2g) freshly ground white pepper, plus more for seasoning

Fresh crusty bread, for serving

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