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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    58 Reviews
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    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!
    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.
    It had good flavor and the kids liked it. I used fresh kielbasa and I think that made a huge difference
    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
    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!
    Yummy dinner that doesn't take a lot of effort !!
    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!
    I left out carrots but still was amazing!
    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.
    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.
    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.
    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!
    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.
    Absolutely LOVE this recipe. It is a keeper and I will send it to all my children and grandchildren. Thanks
    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. :)
    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.
    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! 
    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!
    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!
    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.
    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.
    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.
    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.
    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
    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.
    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.
    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.
    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.
    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.
    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.
    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.
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