4 oz olive oil
6 kolbassa sausages, sliced
2 onions, roughly chopped
4 clove garlic, minced
1 tsp chili flakes
salt and pepper, to taste
10 cup (2.5 L) chicken stock
5 large Yukon Gold potatoes, peeled and diced
1 bunch kale, cleaned and shredded, stems removed
fresh dill, for garnish
1. Heat half the oil in pot over medium high heat and add sliced kolbassa. Fry kolbossa until golden brown, about 5 minutes.
2. Remove with slotted spoon and set aside. Add the remaining oil and fry the onions, garlic and chili flakes until fragrant, about 3 minutes.
3. Add chicken stock and potatoes. Bring to boil and reduce heat. Cook for 10 minutes then add the kolbossa back. Cook until potatoes are just tender, 10 additional minutes.
4. Add kale and continue cooking for 5 minutes longer. Adjust seasonings. Garnish with fresh dill.