This is a great winter meal. It's very hearty and delicious. We had kielbasa a lot when I was growing up as a kid. I remember just absolutely dreading those kielbasa nights, especially because I think they were served with boiled cabbage. Yuck! Well, Michael has convinced me to try a lot more meat varieties than I have in the past several years. My mom was shocked when she heard I had agreed to cooking a kielbasa meal. . And guess what?! I loved it! The sour cream mixture that goes along with the stew is quite tasty too. We served it with some tasty bread. We just sliced a baguette, dabbed the pieces with a mixture of Smart Balance and freshly minced garlic, then toasted them for about 7 minutes. The stew recipe was modified from Food Network; serves 6-8.
- 3 tablespoons extra-virgin olive oil
- 1 large red onion, diced
- 4 cloves garlic, smashed
- 1 tablespoon paprika, plus more for garnish
- 3 tablespoons all-purpose flour
- 14 ounces light kielbasa, cut into small chunks
- 4 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 cilantro, roughly torn into pieces
- 3/4 cup sour cream
- 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 cilantro with the sour cream in a small bowl and season with salt and pepper.
- Ladle the stew into bowls; top with the remaining cilantro, a dollop of herbed sour cream and a sprinkle of paprika.