Rinse beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans. The next morning, rinse again and add to a pot large enough to hold 6 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1 hour.
In a large cast iron pot or Dutch oven, over medium heat, add oil and then add the kolbasz and cook for about 5-8 minutes. Add onion, and sauté for about 3 minutes, then add garlic and sauté for another minute, long enough for the aroma to release.
Add caraway seeds, paprika, tomato paste and potatoes, and stir to combine. Cook for about a minute, then add vegetable stock, cabbage, beans, bay leaf, salt and pepper. Simmer on low for 30-40 minutes until the cabbage, beans, and potatoes are cooked and tender. The longer it simmers, the more flavourful it will become.
Serve with fresh dill and crusty bread. Garnish with dill and scallions.
