Winter stew with sausages
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
You don't need meat to make a delicious winter soup. Natural sausages work just as well. This thick and rich stew is made with potatoes, carrots, and parsnips, all cut into large chunks. Smoked sausages and paprika add a unique flavor, and for a more appetizing and gravy-like broth, thicken it with flour. Add a spoonful of apple cider vinegar at the very end for a more vibrant flavor, and serve with sour cream, fresh herbs, and an extra pinch of paprika. Dip crusty bread in it and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. l. olive oil
- 1 large red onion, diced
- 4 cloves garlic, crushed
- 1 tbsp paprika + extra for serving
- 3 tbsp. premium flour
- 170 g smoked Polish sausages, cut into pieces
- 3 medium carrots, peeled and cut into large pieces
- 2 parsnips, peeled and cut into large pieces
- 400 g small red potatoes (6-8 pcs.), cut into 4 pieces
- 1 tbsp. apple cider vinegar
- 0.5 cup fresh parsley, coarsely chopped
- 3/4 cup sour cream
- Crustless bread, for serving
We recommend
Recipes with similar ingredients: red potatoes, parsnip root, carrot, kupaty (fried sausages), paprika, sour cream
Cooking the dish according to the recipe:
- Heat olive oil in a heavy-bottomed wok or saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 6 minutes. Add paprika and 1 teaspoon salt; cook until oil turns deep red, about 1 minute. Add flour and cook until darkened, another 30 seconds. Immediately stir in 4 cups water. Add sausage, carrots, parsnips, potatoes, and 1.5 teaspoons salt.
- Bring the soup to a boil, then reduce the heat; cover and simmer until the vegetables are tender and the broth has thickened, about 20 minutes. Stir in the vinegar and season with pepper.
- In a small bowl, combine about half the parsley with sour cream, season with salt and pepper. Ladle the stew into bowls, top with the remaining parsley, a spoonful of sour cream, and a sprinkle of paprika. Serve with bread.
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