My Uncle Rich, who follows my blog, asked my dad if I was a vegetarian. That made me think that I needed to incorporate some meat into my soup for this week. I assure you all that I'm not a vegetarian. Decent quality meat can kill the grocery budget, so I don't cook as much meat as I would like. The way I see it is that I'd rather have a bottle of wine for my week than a steak. No worries though, Uncle Rich, I will always remain loyal to our meat-eating German heritage!
Sausage-and-Vegetable Stew
3 tablespoons extra-virgin olive oil
1 large 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
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
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, 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.
Ladle the stew into bowls; top with a dollop of sour cream and a sprinkle of paprika. Serve with bread.
Sausage-and-Vegetable Stew
3 tablespoons extra-virgin olive oil
1 large 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
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
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, 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.
Ladle the stew into bowls; top with a dollop of sour cream and a sprinkle of paprika. Serve with bread.
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