Cut the kielbasa in half lengthwise, then crosswise into ¼-inch-thick slices. Sauté in a large pot over medium-high heat for about 5 minutes until the sausage is browned and the fat has rendered. Transfer to a plate with a slotted spoon and set aside.
16 ounces kielbasa
Add the oil, onion, carrot and celery to the pot and sauté for about 5 minutes until the vegetables start to brown. Reduce the heat to medium and continue cooking for about 4 minutes until the vegetables are soft.
Add garlic and cook for 1 minute. Add the cabbage and cook for about 3 minutes, stirring occasionally, until the cabbage is slightly wilted.
2 cloves garlic, 8 cups cabbage
Add the broth, potatoes, dill, caraway, paprika, pepper, and salt. Cover and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 30 minutes until the potatoes are tender.
8 cups chicken broth, 4 cups red potatoes, 1 tablespoon dill weed, 1 ½ teaspoons caraway seeds, 1 ½ teaspoons smoked paprika, ¾ teaspoon pepper, ½ teaspoon salt
Stir in the vinegar and kielbasa.
2 tablespoons apple cider vinegar
Serve topped with sauerkraut and sour cream, if desired.