1Heat the oil in a large oven over medium-high heat, add the kielbasa and brown.
3Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes.
5Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes.
7Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with herbs and lemon juice.