Christmas soup

Ingredients:

• 450 g smoked Polish sausages (e.g. Krakowska), cut diagonally into 0.5 cm thick pieces.
• Vegetable oil as needed
• 8 cloves garlic, crushed
• 450 g kidney beans, soaked in water for at least 4 hours or overnight
• 2 liters of chicken broth
• 450 g red potatoes, cut into 1 cm cubes.
• 170 g fresh kale, about 4 handfuls
• 1/4 cup red wine vinegar
• 0.5 tsp ground black pepper

Preparation:

1. Place the sausage in a 7-quart (7-liter) Dutch oven and place over medium-low heat. Cook until the sausage is well browned and the fat has rendered, about 15 minutes. You should have at least 2 teaspoons of fat, otherwise, add enough vegetable oil to make 2 teaspoons. Remove the sausage from the pan.
2. Add the garlic and cook for 1-2 minutes, stirring constantly to prevent burning. Add the beans and chicken broth and simmer, covered, for 45 minutes. After 45 minutes, add the potatoes, cover, and simmer, stirring occasionally, for 15 minutes.
3. Wash and trim the kale, then tear it into bite-sized pieces. Add the kale to the pan, cover, and cook for another 10 minutes, until tender but not mushy.
4. Add red wine vinegar and black pepper and stir. Divide the sausage evenly among 8 bowls. Ladle the soup into bowls and serve.