Photo: Sausage-and-Vegetable Stew Recipe
Ingredients
- 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
Directions
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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By dahoffner
Highlands Ranch, CO
on October 21, 2011
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I left out carrots but still was amazing!
By Mamas-cooking
on September 17, 2011
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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.
By cmstoner
on October 26, 2010
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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.
Read all 51 reviews