Steps
- Peel and cut 1.2kg of russet potatoes into ¾in / 2cm cubes. Thinly slice 400g of yellow onions. Heat 2 tablespoons of vegetable oil in a large pot; cook the onions over high heat for 5 minutes, stirring.
- Reduce to medium and cook for about 15 minutes, until golden, adding 1 minced garlic clove for the final 2 minutes. Heat 7 cups of water separately.
- Stir in 2 tablespoons plus 1 teaspoon of sweet paprika for 10 seconds.
- Add 2 teaspoons of apple cider vinegar, 1 tablespoon of tomato paste, 1 teaspoon of dried marjoram, 1¾ teaspoons of freshly ground caraway seeds, and ¼ teaspoon of ground coriander.
- Stir in a cup of the hot water and reduce; repeat with another cup. Remove from heat and blend carefully with an immersion blender until smooth.
- Add ½ teaspoon of sugar, 2 bay leaves, and 1 crumbled beef bouillon cube. Season with salt and pepper. Stir in the remaining hot water and potatoes; simmer uncovered for 30 minutes.
- Add 400g of smoked kielbasa, sliced ¼in / 5mm thick. Simmer for another 30 minutes, until the potatoes are tender, adding water if needed.
- Mash a small bowlful of the potatoes with a ladle of gravy, stir back in, and simmer until thickened. Remove the bay leaves.