Step 1

To a large pot over medium heat, add the olive oil, then add the onion, leeks, parsley and celery. Season with salt and pepper. Sauté until the vegetables begin to soften and start to become slightly translucent, about 5-6 minutes.

Step 2

Add the garlic to the pot, and sauté for an additional 2-3 minutes, or until very fragrant.

Step 3

Add the potatoes, whole kielbasa/sausage and bay leaves to the pot, then pour in the stock. Bring the liquid to a boil, then lower the heat and simmer for 25 minutes.

Step 4

Remove the kielbasa/sausage and reserve. Add the cubed sourdough bread and sliced cabbage to the pot, and simmer for an additional 20-30 minutes, or until the potatoes and cabbage are very tender.

Step 5

Turn off the heat and puree the soup using an immersion blender. Alternatively, you can use a blender or food processor and blend the soup in batches; avoid filling the blender/food processor more than ¾ full.

Step 6

Add the juice of half a lemon to the pot, taste and adjust the seasoning as desired by adding more salt, pepper or additional lemon juice.

Step 7

Slice the reserved kielbasa and add it back to the pot.

Step 8

To serve, generously garnish each bowl with freshly chopped dill and parsley, and a drizzle of olive oil. If desired, serve topped with sliced hard-boiled egg.