CHRISTMAS KIELBASA RECIPES

Steps:

• In a large saucepan or skillet set over medium-high heat, heat butter until foaming, then add kielbasa. Cook, flipping the pieces, until the kielbasa is browned, about 5 minutes. Remove the kielbasa and set aside.
• Add the onion to the pan and cook, stirring often, until the onion is soft and slightly browned, about 10 minutes. Add the sauerkraut and cook for a few minutes then return kielbasa to pan. Add the stock and cook until the kielbasa is cooked through, about 30 minutes. Season to taste with salt. Serve.

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.