In a large Dutch oven or soup pot, heat olive oil over medium heat, add Kielbasa and cook about for about five 3-4 minutes until Kielbasa is lightly browned.
Into the same Dutch oven, add the onion, carrots and cabbage and saute over medium heat for about 4-5 minutes until onion is translucent, and cabbage has started to wilt. Lower heat and stir in garlic. potatoes, fire-roasted tomatoes including juice, stock, celery seed, paprika, dill, bay leaf, salt & pepper and cooked sausage. Stir to combine. Cook until the soup reaches a simmer, cover, reduce heat and simmer on low about 1 hour until potatoes are tender. Check for seasoning. If you prefer a slightly thicker soup simmer with the lid off until reduced and desired consistency is reached.
Instant Pot Instructions:
Set the Instant Pot to Saute on medium. Add olive oil, and saute the kielbasa until it starts to brown. Add in carrots, potatoes, cabbage and all seasonings. Stir.
Pour in broth and stir. Pour in tomatoes and juice, DO NOT STIR.
Cancel the saute setting, place lid on and close the steam valve. Set to HIGH pressure for 8 minutes. When done do a quick pressure release. Careful of the steam!
Open lid, stir well and check for seasoning. Serve with a dollop of sour cream and additional dill if desired.
Notes
I like to top this with a dollop of sour cream and a sprinkle of chopped fresh dill.