Slow Cooker Turkey Polish Sausage Soup

Slow Cooker Polish Sausage Soup

We had polish sausage soup for the first time in Central Europe-- probably Krakow. I found a recipe online for a more traditional stovetop version using  bacon, pork and beef sausage (relatively more of it), more and different ingredients, and a cornstarch thickening process. I like this slow cooker recipe without park just as well for flavor, and it is a lot easier to manage as a go-to winter dish. The flavor comes from getting a nice brown on the stovetop for the sausage, onion and cabbage. A nice, crusty, delicious, warm whole grain bread is perfect along side!

Ths recipe fills my 4 quart slow cooker to a couple of inches below the top.

6 to 8 main dish servings.

Ingredients

1 to 1 1/2 pounds red skinned or round white potatoes (|I used Yukon Gold, I think) . No need to peel.

1 to 1 1/2 pounds Polish Kielbasa sausage (I use turkey sausage and have used as little as 12 ounces if that's all I have around. I like the flavor of smoked and unsmoked)

2 tablespoons butter, plus a little oil if needed

1 large onion, chopped

1/2 medium cabbage, shredded or chopped

1 quart chicken stock, low sodium or unsalted

1 can (14.5 ounce) diced tomatoes (optional)

4 to 6 strips bacon (optional)

1/2 tsp caraway seeds (optional)

1 to 2 tablespoons fresh dill, chopped (optional, mix in at the end)

kosher salt and freshly ground pepper

Preparation

Dice the potatoes into 1/2 inch cubes.Put the potatoes in the slow cooker. 

Dice the sausage into 1/2-inch chunks. I like to cut the sausage I buy in half, then slice.

Heat a large skillet over medium heat. Add diced bacon if using, and cook until crisp. Drain on paper towels and add bacon to slow cooker. 

Put the skillet back on the stove, warm to medium-high, add the sausage and onion, and brown. I start with a little oil since turkey sausage doesn't produce much fat for browning. Stir while cooking until onions are soft and both have a noticeable brown edge. Put in the slow cooker.

Add the butter to the skillet, melt on medium heat, then add the cabbage and move the heat to medium high. Cook, stirring frequently, until the cabbage wilts and starts to  brown. Move to slow cooker. 

Add stock to the slow cooker along with tomatoes if using and caraway seeds if using.

Cover and cook on low for 7 to 9 hours. If using, stir in the dill at the end.

Taste and add salt and pepper to taste.

Yum! Great winter fare!