Romanian-Style Potato and Sausage Soup

Ingredients

• 12 oz Kielbasa (Smoked sausage, sliced into rounds)
• 1 tbsp Extra-virgin olive oil (For browning the sausage and vegetables)
• 1 Yellow onion (Finely chopped)
• 2 Carrots (Peeled and sliced)
• 2 Celery stalks (Sliced)
• 3 cloves Garlic (Minced)
• 2 lb Yukon Gold potatoes (Peeled or scrubbed and cut into roughly 1-inch chunks)
• 12 oz Pale lager (A pilsner is preferred)
• 6 cup Low-sodium chicken stock (Vegetable stock may be substituted)
• 1 tbsp Cider vinegar (Stir in at the very end)
• 2 tbsp Fresh dill (Chopped, for serving)
• Kosher salt (To taste)
• Ground black pepper (To taste)

Steps

1. 1

   Prepare the ingredients. Slice the kielbasa, chop the onion, slice the carrots and celery, mince the garlic, and cut the potatoes into roughly 1-inch chunks so they cook evenly.

2. 2

   Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced kielbasa and cook for about 4 to 5 minutes, turning occasionally, until lightly browned and the fat has rendered.

3. 3

   Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.

4. 4

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

5. 5

   Add the potato chunks and pour in the lager. Bring the mixture to a simmer, scraping the bottom of the pot to loosen any browned bits.

6. 6

   Add the chicken stock and season with salt and pepper. Bring the soup to a gentle simmer, then reduce the heat to medium-low and partially cover the pot.

7. 7

   Simmer for about 35 to 45 minutes, stirring occasionally, until the potatoes yield easily when pressed with a fork. Do not stop when they are merely just tender: their edges should begin to fray slightly and release starch, giving the broth body.

8. 8

   Remove the pot from the heat. Stir in the cider vinegar and taste the broth, adjusting the salt and pepper as needed.

9. 9

   Ladle the hot soup into bowls and scatter with chopped fresh dill. Serve immediately.

Notes

The source describes this as an adaptation of Romanian borș, traditionally made with fermented grain liquid. It specifically recommends a pale lager, preferably pilsner, plus cider vinegar to reproduce borș's tangy, slightly fruity character. The ingredient quantities and most garnishes were estimated because the recipe page is member-only and no ingredient list was visible in the supplied source.

Nutrition per serving

• soup
• main
• Romanian-inspired
• one-pot
• smoked sausage
• comfort food
• winter