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 kacupach
on March 18, 2013
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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.
By d_diggler34_7543107
Green Bay, WI
on November 13, 2012
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It had good flavor and the kids liked it. I used fresh kielbasa and I think that made a huge difference
By rachaelstar7
Elgin, IL
on October 07, 2012
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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
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