Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)

1. Heat the vegetable oil in a large pot over medium heat. Add the bacon and kielbasa, cooking until the bacon is crispy and the sausage is browned, about 5 minutes.

2. Add the chopped onion and carrot to the pot. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes.

3. Stir in the shredded cabbage and cook until it begins to wilt, about 3 minutes.

4. Add the sauerkraut with its juice, chicken stock, bay leaves, and diced potato to the pot. Season with salt.

5. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.

6. In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Slowly pour this into the soup, stirring continuously to thicken the broth slightly.

7. Stir in the paprika and white pepper. Adjust seasoning with additional salt and pepper if needed.

8. Remove the bay leaves and discard. Stir in the fresh dill just before serving.

9. Ladle the soup into bowls and serve hot, optionally with crusty bread on the side.