“Such a mild but wonderful flavor. This is from the Food Network magazine.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in large pot over medium heat. Add the onion and garlic and cook until soft and glistening, about 6 minutes.
  2. Add the paprika and 1 tsp of salt. Cook 1 minute until deep red.
  3. Add the flour and cook until toasted, about 30 seconds.
  4. Immediately add all the water and whisk until smooth.
  5. Add the kielbasa, carrots, parsnips, potatoes and 1 tsp salt.
  6. Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes or the vegetables are tender.
  7. Add the vinegar and pepper to taste.
  8. Mix half of the parsley into the sour cream in a small bowl.
  9. Top the stew with the remaining parsley. Ladle into bowls and top each with a dollop of the sour cream.

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