Ingredients

• 3 large red potatoes
• Salt
• 2 medium onions, chopped
• 2 tablespoons rendered bacon fat, lard, or butter
• 3 large garlic cloves, finely chopped
• 3 1/2 cups beef stock or low-sodium broth
• 14 ounces smoked kielbasa, halved lengthwise and cut into 3/4" pieces
• 1 pound savoy cabbage (about 1/2 medium), chopped
• 3 medium carrots, halved lengthwise and cut into 1/2" pieces
• 2 celery stalks, halved lengthwise and cut into 1/2" pieces
• Sour cream
• Chopped dill

Instructions

1. Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.
2. Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.
3. Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.
4. Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.