Kielbasa, Potato and Cabbage Soup

Ingredients

• 1 cup lager beer 
• 2  carrots chopped
• 2 ribs celery chopped
• 4 cups chicken stock see 
• 0.5 tablespoon coriander 
• 0.5 cup crème fraîche 
• 3 tablespoons dill or dried fresh chopped
• 2 cloves garlic crushed
• 0.5 teaspoon ground allspice 
• 0.5  juice of lemon juiced
• 1.3 pounds kielbasa (1 ring)
• 9 servings grates nutmeg 
• 1  onion chopped
• 1 tablespoon paprika 
• 1 Handful parsley leaves fresh chopped
• 6 servings salt and pepper black freshly ground
• 0.5 head savoy cabbage chopped
• 1 pound starchy potato such as russet, peeled and chopped (1 large or 2 medium)
• 2 cups tomato passata 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• pot
• dutch oven

Directions

1. Watch how to make this recipe.
2. Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown.
3. Remove the kielbasa to a paper towel-lined plate.
4. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer.
5. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.