Romanian-Style Potato and Sausage Soup

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.

   Start 5-minute timer
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.

   Start 7-minute timer
4. 4

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

   Start 30-second timer
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.

   Start 45-minute timer
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.