Sausage-and-Vegetable Stew

Total Time:
46 min
20 min
26 min

4 servings

  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, diced
  • 4 cloves garlic, smashed
  • 1 tablespoon paprika, plus more for garnish
  • Kosher salt
  • 3 tablespoons all-purpose flour
  • 6 ounces kielbasa, cut into small chunks
  • 3 medium carrots, peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • 14 ounces small red-skinned or new potatoes (6 to 8), quartered
  • 1 tablespoon cider vinegar
  • Freshly ground pepper
  • 1/2 cup fresh parsley, roughly chopped
  • 3/4 cup sour cream
  • Crusty bread, for serving
  • Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

  • Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.

  • Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

  • Photograph by Antonis Achilleos

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4.2 64
I would make this again but without the parsnips. I'd never had parsnips before and now know that I don't like them. Whenever I make this again, I'll omit the parsnips and add a little extra of the other ingredients or some celery to make up for it. I used about 7 cups of water instead of just 4 because I like broth. And I added 6 chicken broth cubes and  a couple dashes of oregano. item not reviewed by moderator and published
This was the worst soup I have ever tasted. I could have saved myself 10 dollars and bought a pizza instead. Waste of time and money, I am making another dinner tonight because this recipe is so bad. Terrible, absolutely terrible. item not reviewed by moderator and published
Very bland. Parmesan/Romano cheese helps.  I'll use vegetable or chicken stock next time. Maybe a couple bay leaves and more garlic. item not reviewed by moderator and published
So tasty. Red onion and parsnip are key. Parsnip gives this the subtle sweetness that sets this soup apart. (Parsnip is also the secret ingredient to killer vegetable soup.) Like others, I also substitute chicken broth/stock and brown the sausage first. Adds depth of flavor. Do not omit the vinegar - adds the complement to the parsnip sweetness. Have been know to throw in a tablespoon of Pickapeppa too from time to time. Because Pickapeppa is da bomb in everything. item not reviewed by moderator and published
We loved this! I read the comments left by others and made the following adjustments: 1. Used chicken stock instead of water 2. Used turnips instead of parsnips 3. Used Italian sausage instead of kielbasa and browned the sausage separately before adding to the stew 4. Added two celery stalks 5. Added a touch of tomato paste 6. Added a lot more paprika than the recipe calls for 7. Also added oregano, cumin and a bay leaf and 8. Used dried parsley instead of fresh. I know this seems like a lot of modifications but the end result looked exactly like the photo and the taste was phenomenal. Thanks fellow cooks for your tips! item not reviewed by moderator and published
This is excellent! My husband would eat this every day. The right balance of flavors and the consistency perfect - not watery. Served with homemade bread - fantastic! item not reviewed by moderator and published
This was absolutely delicious. Everyone in my family went back for seconds. Can't wait to try it again and tweak it a little - like browning the sausage first. But really, a great recipe that was quick to make. Perfect weeknight dinner served with a salad! item not reviewed by moderator and published
Great weeknight meal. Used turkey kielbasa, which I browned first. We don't like parsnips so added extra carrots and potatoes and used chicken broth instead of water. We thought it was very flavorful and super easy to put together. item not reviewed by moderator and published
It had good flavor and the kids liked it. I used fresh kielbasa and I think that made a huge difference item not reviewed by moderator and published
This soup is sensational! It is full of flavor and hearty too! I substituted the water for chicken stock, like reviewers suggested. And I added more garlic cloves than asked. (I used about 6-8 cloves and roughly chopped them in the pot. And I didnt have red onion, so I used almost a whole spanish one (roughly chopped. And I added about 6 leaves of romaine lettuce roughly chopped at the last 5 minutes of the covered pot to give it nice color and little crunch. I did this because I did it before in another soup and thought it would be nice for this one, and it was! Let me tell you..... this soup was D-LISH! (Delicious item not reviewed by moderator and published
I'm giving this recipe 5 stars for my husband because he absolutely raved about it for days! I also substituted the water for chicken stock. Definitely a keeper! item not reviewed by moderator and published
Yummy dinner that doesn't take a lot of effort !! item not reviewed by moderator and published
This stew was delicious. I browned the sausage first, then sauteed all the other vegetables starting with the onions and garlic, added kale and chicken stock. Nice onepot wonder! item not reviewed by moderator and published
I left out carrots but still was amazing! item not reviewed by moderator and published
This recipe is fantastic. My only criticism is that the name of this dish underplays the fact that it is a unique stew with a rather specific flavor profile. It is sweet, smokey, and satisfying. It comes together quickly and is easy to prepare. I make this dish several times a year, and the only substitution I consistently make is that I use chicken or beef broth (whatever I have on hand in place of the water. Otherwise, I stick to the recipe. The herbed sour cream makes this recipe and would be a shame to skip; same for the crusty bread. item not reviewed by moderator and published
Everyone enjoyed it, especially me since it took very little time to throw it together. This is a great weeknight meal. I used chicken stock instead of water, otherwise followed recipe exactly. Our first time eating parsnips and they were really good. I do think next time I will try beef or a different kind of sausage... I'm not a big fan of super processed meats like kielbasa. item not reviewed by moderator and published
I changed the recipe some: used beef cubes instead of sausage; added bay leaf, heavy cream and other spices. The taste was just right. This is an excellent dish for cool evenings. My entire family loved it. item not reviewed by moderator and published
Made this receipe for my family last night and they loved it... it was soooo good! My husband requested I make it again for him soon. Yum! item not reviewed by moderator and published
I barely deviated from the original recipe at all for the first go-around. I used turkey kielbasa and wound up adding about two more tbsp of oil and 3 more tbsp of flour b/c my onion cooked up quicker than the recipe said and I panicked abut having enough moisture. I also eyeballed the salt and probably added less than the recipe called for. When my boyfriend ate it right after it was done (minus the sour cream on top) he hated it b/c he said it was way too bland and tasted ?weird.? But he mostly eats fast food and is accustomed to having thousands of mgs of sodium in his meals, which I refuse to do add when I cook. He is also very picky and had never had parsnips before. I had the stew for the first time two days after I made it and it was fantastic! It was subtly sweet which was different than I expected. I would like to have a little more sweetness next time and maybe some heat ( I added some Tabasco to my bowl for heat but that didn?t quite taste right). I think I will substitute some of the red skinned potatoes for sweet potatoes and maybe add some chili powder with the paprika. I would also consider adding some tomato paste, but since it?s meant to be a winter vegetable stew, I don?t see any reason to tinker with it anymore than that. item not reviewed by moderator and published
Absolutely LOVE this recipe. It is a keeper and I will send it to all my children and grandchildren. Thanks item not reviewed by moderator and published
I have never used parsnips before but turns out I like them. I used chicken stock and 1 tbl tomato paste as people recomended. I will be making this again!! I served with bread and a salad made from my left over veggies. :) item not reviewed by moderator and published
I especially loved this recipe and so does my family. I did put a little twist in it though, we are africans so we do not like cooked carrots. so we substituted ripe plantains for the carrots and parsnips, i used all kinds of beans too. i really enjoyed cooking and sharing the recipe. item not reviewed by moderator and published
I enjoyed the soup. As I was making it I read the comments so the only change I made was to add 2 bullion cubes. I thought the soup was great. I could have done with less salt. I have never ate parsnips before- I had to Google an image at the store to find it- and I thought they were very good. My 5 year old ate it and liked it, especially with the bread! item not reviewed by moderator and published
Ok - After reading the comments from others this is what I did. I added in a tbsp of tomato paste. I made sure I used chicken or veggie stock, added in 1 tbsp of smoked paprika and a good shake of hot sauce. Also added in some cherry toms cut in half as I had to use them up and some chopped green beans. Finally added in a bout 1 tbsp of madeira. It made a tasty dish and will improve on sitting all night. Served with a green salad and some beer. Great supper! item not reviewed by moderator and published
My boyfriend and I both loved this recipe, it''s tasty comfort food. I disagree with the other reviews, I wouldn't really change anything about the recipe. But then again, it is soup, so you can obviously make as many alterations as you want. However, I don't think you need to make any changes to this recipe to have a delicious meal. item not reviewed by moderator and published
My family and I did not enjoy this recipe. I think I tried it last winter as written and that did not seem to have much flavor except an overwhelming garlic flavor. We are not "garlic lovers". I had forgotten this winter about that attempt, and I made it again recently using chicken broth instead of water, and also using cumin in addition to the paprika since I did not have smoked paprika. The substitutions did help the flavor, but not enough to make it worth making again. item not reviewed by moderator and published
This is definitely a comfort food, and it is delicious. I wish I had had a better quality paprika, because I think that would have made a big difference, as one of the reviewers noted. I also used low-sodium chicken stock, and I used the entire package of kielbasa, because I was afraid the other 10 oz might go to waste. It added an extra layer of red "gravy" that rose to the top, but I just used the bread to sop it up in the bowl. Not only the parsnips, but the carrots add a very delicate sweetness. Today is a cold, rainy day and this soup makes you appreciate home. item not reviewed by moderator and published
This recipe only has 2 parsnips in it, and WOW did their sweetness come out! My husband loves parsnips, so when I saw this recipe I had to try it. It's a good base stew. I added peas (for some bright green color). The sour cream did add a nice contrasting tartness to the sweetness of the parsnips and it also thickened the broth up some. Overall its a good dish. item not reviewed by moderator and published
I read all the reviews and this is what i did as well. Most def use chicken broth. Add 4 stalks of celery, cumin, oregan, 1 can tomato paste, red pepper flakes and broil the sausage for a few mins. Now you will have a great tasting stew item not reviewed by moderator and published
I had it for the Dallas-Eagle football game and my guest seemed to really like it. For me there was something missing. If I was to do it over again, I would have made three changes 1) served it right after it was done. The potatoes and carrots lost there consistency a bit 2) grilled the kielbasa first; again a different consistency and a crunch would have added interest 3) made it a bit more spicy maybe a touch of chili powder... Overall, very easy and as I said well received by my wife and guest. I would use this as a base but then change a bit. I guess that is what makes cooking fun. item not reviewed by moderator and published
Just finished this dish and it was pretty good. My comment for the "bland" folks is to make sure you are using the right spice. Get yourself a "smoky" paprika, rather than sweet... like what you'd use in Paella, not on top of deviled eggs. This will make a world of difference! I simply spiced this with the TBSP of paprika it called for, and salt, and it was perfectly flavorful. We did however use the suggestion of using chicken broth (I used 1/2 cup red wine to deglaze and then added the 3 1/2 cups broth) which also helped. But as far as SPICE, it was really good as written... if you are using a smoky, good quality paprika. This is English pub food style comfort food. We omitted the sour cream and just enjoyed mopping up the broth with our bread. Very soothing on this cold winter's night. item not reviewed by moderator and published
Read reviews while in the middle of making..was very bland at first, but I added chili powder, chicken boullion cubes(2), and cayenne pepper. Left out vineger. Ended up tasting very Louisiana. Very easy could be better, but was satisfied..wish I had the bread. item not reviewed by moderator and published
I made this for my two teenage sons for dinner.. I did add some some fresh spinach (for color) and granulated chicken bullion to the broth and I skimmed some of the grease off of the top. I served it with sour cream and bread and my boys loved it! It was easy and affordable. item not reviewed by moderator and published
Sooo disappointed, I even took extra precautions after reading other reviews for it not to come out so bland and it didn't help..... added a thyme bundle and other herbs and used homemade italian sausage instead of the other. I WILL NOT be trying this recipe again, but IF i did i might use stock instead of water, just a thought. item not reviewed by moderator and published
I made this stew while my son was visiting over the holidays. We all enjoyed it. Without reading other reviews, I opted for chicken stock instead of water. The stew was very satisfying, easily prepared and tasty. item not reviewed by moderator and published
This was an okay recipe. My husband and I ate it but neither of us enjoyed it. I used 1/2 chicken broth 1/2 water and I added cellery. I will not make it again. item not reviewed by moderator and published
I made this recipe the other day, basically used it as a base and went from there. I used vegetable broth, cumin and oregano and smoked paprika, also used some tomato pulp (about 1 cup). I also used espelette pepper (it is wonderful). For the sausages I used italian medium spiced sausages (3) as well as some barese sausages, 3 as well, (also italian). I braised the sausages, removed them from pot, braised the vegetables and removed them before continuing. I did not have parsnips at home, used turnips instead and also used 4 stalks of celery. I feel that braising helps intensify the flavour of food. instead of cider vinegar, I used a couple of dashes of pickapeppa sauce (available in the States, in Canada, nowhere), it is a wonderful sauce to use on soups, eggs, sauces, meats.....everything!! If I had stuck to the recipe as is this would have been a boring soup, instead it was an intense, full bodied rich soup. Wonderful! I made corn muffins to go along with it. item not reviewed by moderator and published
Not only is this a great stew for the winter, it is ultra-cheap. I was able to double this recipe and spend under 20 dollars for the entire thing. As for cooking changes, I omitted the salt and added 4 Cups of low-sodium chicken broth instead of the water. Ends up being more flavor and less sodium. If you are carb-conscious, double the parsnips and remove the potatoes. Even though parsnips are a little starchy as well, they have three times the fiber of potatoes. Also, reduced fat sour cream tastes just as good. I think I'll try cubed pumpkin or butternut squash, an easy find in Fall or winter, instead of the potatoes next time. Happy cooking! item not reviewed by moderator and published
I had a keilbasa in the frig and my spouse didn't want to eat what I had planned for it. So off I went to the Foodnetwork Website and voila!!! Very little chopping and the results were delicious..Very flavorful...Next time I would just double the recipe because they all went back for more!!! item not reviewed by moderator and published
I saw this while "surfing" the website for new recipes to try. Soups and stews are my kind of comfort food when it's 10 degrees outside. I omitted the parsnips and added a little cayenne at the request of my son. I also cut the carrots smaller and added 1 cup chicken broth in place of one of the cups of water. I wish I would have looked at the reviews before I made the recipe because I think the kielbasa would have been better if it was cooked a little first. It was still good. I would make it again. item not reviewed by moderator and published
This stew is comfort food, no doubt about it. Although there's a fair bit of prep, it's all easy stuff and goes much quicker with an extra set of hands. What you get, at the end, is a complex medley of flavors that are good on their own but wonderful mixed. The herbed sour cream is the perfect addition at the end and you won't want to leave it out. item not reviewed by moderator and published
Maybe I just like a heartier, richer flavor in my stew, but I found this to be overwhelmingly bland. The only thing I could taste was the kielbasa. The sour cream made it better, but only slightly. On the good side, it kept me from eating a lot of it, so surely my calorie count is down for the week! item not reviewed by moderator and published
I read all the comments before I made this. I did substitute the unsalted chicken stock for the water. I also seared the kielbasa before I added it to the soup as well as doubled the kielbasa in the soup. A 1/2 tsp cumin aded a little more kick and I added a little cilantro to each bowl upon serving. Skipped the sour cream I served with cornbread brushed with pineapple juice while it was still hot. The sweetness of the pineapple juice helped cut some of the spice of the soup for the kids. Not a drop was left!! item not reviewed by moderator and published
This "comfort food" was DREADFUL. item not reviewed by moderator and published
I made this soup with some homemade baked bread and they complimented each other perfectly. I altered the recipe a bit: I lightly seared the vegetables and sausage (I used turkey kielbasa) before adding them to the soup. I also added cumin, chili powder, and red pepper flakes and only used about 1/3 of the amount of olive oil called for. With the light sear on the outside, the veggies maintained their shape so that they were melt in your mouth good without being mushy. Overall, this was a great dish that I will be making again. Very savory. item not reviewed by moderator and published
I used a combination of skinless smoked turkey sausage and some Andouille sausage rather than the kielbasas. I omitted the parsnips and used water as the recipe stated. I loved the flavor. I did skim off some of the grease a couple of times during the simmering process. I did not have crusty bread, so I made skillet cornmeal cakes. I will definitely make this recipe again. item not reviewed by moderator and published
Really impressed with the recipes. I left the sausage out, and you couldnt even miss it. The broth was really flavorful. Great easy meal. item not reviewed by moderator and published
I made this for dinner tonight, and neither I nor my fiance was very impressed. I used 2 c. water and 2 c. chicken broth and 9 oz. sweet Italian sausage and all I could taste in the broth was the sausage and veggies. I used smoked paprika and didn't use the parsnip because I don't like them. I thought the broth was average and the stew itself nothing exciting. It didn't taste bad, it just didn't wow us. I added some Frank's hot sauce which seemed to help a bit, but I won't make this again. It's very bland and ordinary. item not reviewed by moderator and published
I thought this was very good. I added some fresh oregano along with the parsley. I also added some red wine while the vegestables were cooking. It was easy. A quick meal after the vegestables were cut up. item not reviewed by moderator and published
This turned out great! I accedently used turnips instead of parsnips, still good. I ended up using smoked beef sausage because I had some already. item not reviewed by moderator and published
I made this last night for dinner, and it was delicious. The only thing I changed was that I used Italian sauage instead of Kielbasa. This receipe was just what I needed on a cold night. I would say that the next time I make this soup I am not going to use the sour cream. To me that is just additional calories I don't need, and I think the soup is great without it anyways. item not reviewed by moderator and published
I am a beginner in the kitchen and this was easy and good. The family loved it and using the chicken broth was a great idea. We also had the idea of using cauliflower with the next. There will definitely be a next batch.... item not reviewed by moderator and published
I strayed from the original recipe and used both sweet italian sausage and kielbasa. As suggested below I cooked the italian sausage first, draining all fat from the pan before cooking the onions. Everything else was followed as recipe noted, with the exception of using chicken stock instead of water. This was a quick and delicious-smelling stew to make. However, with all of the meat I used and the chicken stock it was a little too rich for me. Delicious, but my husband and I could not eat more than 1/2 bowl. I didn't feel the sour cream and parsley were necessary with this approach. item not reviewed by moderator and published
Great! But I ued yellow onion and all the kielbasa item not reviewed by moderator and published
WOW what a great meal! I didn't like the recipe when reading it but, my son went ahead and fixed it and was I glad he did. Really good with his crusty home bread. Will make again and sending it to my friends item not reviewed by moderator and published
My husband and son loved this recipe. I made it exactly as stated but used the entire stick of Polish sausage. The parsnips were an awesome addition. I personally wouldn't change a thing otherwise. Found this very flavorful and will certainly make it again, probably doubling the recipe next time. item not reviewed by moderator and published
I always double everything I make and share with the In-Laws. First of all use GOOD Keilbasa. We live in the Polish Capital of the States "Long Island". The only thing I added was 2 tablespoon of tomato paste. I cut the veggies not chunk but bite size. I added the vinegar 1 tablespoon at a time because I didn't want to "over" power it. With the smoke of the Kielbasa and the paprika you need the vinegar. Enjoy item not reviewed by moderator and published
I was really impressed with how this turned out. After reading reviews, I opted to use chicken broth rather than water, Italian sausage for my meat out of preference, and cooked the carrots and potatoes about 10-15 minutes longer than written because they were still pretty firm. I also used a little less red onion, skipped the parsnips because I had none, and topped it w/ sour cream and a baguette. I did not find the flavor to be too "vinegary" at all. Out of convenience (and because I'm a little lazy) I threw in baby carrots instead of getting whole carrots and cutting them up...good enough for me! item not reviewed by moderator and published
I actually saw this recipe in my first edition of the Food Network magazine and decided to give it a try. It was so easy to make and turned out really great. I was a bit skeptical about the recipe at first given that the base is just water, but there was so much flavor to it. I didn't have red onion so I used a yellow onion instead and it was still delicious. Already added it to my recipe collection! item not reviewed by moderator and published
My daughter and I made this stew on a snowy afternoon and loved it! I used fresh italian sausage, though, not kielbasa. That added a ton of flavor and I omitted the parsnips (they didn't look very good at my grocers) and added extra potatoes and carrots. I probably cooked it about 30 minutes and by that time the sausage was cooked and the vegetables were perfect. I will make this many more times--it's quick and very delicious! item not reviewed by moderator and published
i took the advice from the 1st comment and the stew was really good. although i added 4 cups of water and 4 cubes of chicken boullion. i will be making this stew again for my family! item not reviewed by moderator and published
The basic recipe is good but it helps to tweak it alittle. First use smoked paprika or a teaspoon of cumin to add the smoked flavor. Second, 6oz of kielbasa isn't enough - I used a full 16oz, and one parsnip is plenty. Before adding onions and garlic to the pan, use the hot oil to brown the sausage and then remove it to a papertowel lined plate to drain. The last adjustment was to use low sodium chicken stock instead of the 4 cups of water - it adds much more flavor to the sauce. item not reviewed by moderator and published
I made this last night for my family and I was greatly disappointed. I found the parsnip to be overwhelming and the broth to be just so-so. It's not something that I'll be making again as it wasn't a wow dish for me. item not reviewed by moderator and published
We love Kielbasa at our house, so I am always looking for a different way to prepare it. As always, Food Network comes through again! This reminds me a little of Hungarian fare. Delicious, hearty and filling, this is especially perfect for a winter day. It is quick, too! I like the veggies chunky and the kielbasa cut in half longwise and then fairly thick slices. Very different flavor, but one I'm sure you will enjoy. The first bite takes you back a bit because of the slight vinegar taste, but by the time you have had 2-3 spoons full you are hooked. Delicious with a green salad and crusty sourdough. My experience was that the carrots and potatos needed about an extra 10 minutes to become nicely tender. item not reviewed by moderator and published
It probably was the parsnips. The parsnips completely take over the taste of this recipe in my opinion. item not reviewed by moderator and published
And indeed, this soup gets even better the next day. So, so goooood. item not reviewed by moderator and published
what spices would you recommend? item not reviewed by moderator and published
So Africans do not like cooked carrots??? Thanks for enlightening us prejudiced philistines and welcome to America; keep on showing us how you are different, while demanding equal (and preferential) treatment! item not reviewed by moderator and published

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