- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 418.2
- Total Fat: 22.9 g
- Cholesterol: 28.5 mg
- Sodium: 505.5 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 7.4 g
- Protein: 10.5 g
Sausage-and-Vegetable StewSubmitted by: JWENZEL723
IntroductionWhen I make this recipe, I remove the parsley, sour cream, and Kosher salt. Therefore, the nutritional information is without these ingredients. When I make this recipe, I remove the parsley, sour cream, and Kosher salt. Therefore, the nutritional information is without these ingredients.
3 tbsp extra-virgin olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 tbsp paprika, plus more for garnish
3 tbsp 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 tbsp 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 tsp 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 tsp 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.
Number of Servings: 4
Recipe submitted by SparkPeople user JWENZEL723.