It's cheap and it's accessible, but kielbasa is nevertheless a delicious treat.
4 medium carrots
4 garlic cloves, smashed
1 stalk celery, coarsely chopped
2 large parsnips, peeled
5 sprigs of dill plus additional for garnish
8 sprigs of parsley plus additional for garnish
4 1/2 cups water
1/2 pound brussel sprouts, sliced thin
1/4 pound celery root, peeled and cut into matchsticks
1 large leek (white part only), cleaned and cut into thin rings
1/2 teaspoon fennel seeds
1 pound kielbasa, cut into broad N-inch slices
1. Cut 2 of the carrots into coarse chunks and place in a large saucepan. Add the garlic, celery, parsnips, dill, and parsley along with 41/2 cups water. Bring to a boil and boil over high heat until the liquid is reduced to about 3 cups, about 20 minutes.
2. Remove the parsnips and purée in a food mill, a food processor, or by mashing with a fork. Reserve. Pour the rest of the contents of the pan through a colander, reserving the broth and discarding the vegetables. Return broth to the pan. Cut the remaining 2 carrots into thin rounds, and add to the vegetable broth. Add the brussel sprouts, celery root, leek, fennel seeds, and kielbasa. Simmer over moderate heat for 15 minutes.
3. When ready to serve, thicken with the reserved parsnip purée. Garnish with the additional dill and parsley.
It's cheap and it's accessible, but kielbasa is nevertheless a delicious treat. If possible, avoid the big-name brands and buy your kielbasa from a store like ours, or a central European butcher shop. Serves 2