Sausage-and-Vegetable Stew Recipe

Name: Sausage-and-Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large red 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; 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 fresh parsley, roughly chopped; 3/4 cup sour cream; Crusty bread, for serving

Servings: persons

3 tablespoons extra-virgin olive oil
1 large red 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
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 fresh parsley, roughly chopped
3/4 cup sour cream
Crusty bread, for serving

1
Heat the olive oil in a Dutch oven or heavy pot over medium heat.
2
Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes.
3
Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute.
4
Add the flour and cook until just toasted, 30 more seconds.
5
Immediately whisk in 4 cups water.
6
Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
7
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.
8
Add the vinegar and season with pepper.
9
Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper.
10
Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika.
11
Serve with bread.
12
Photograph by Antonis Achilleos

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large red onion, diced, 4 cloves garlic, smashed, 1 tablespoon paprika, plus more for garnish, and more.

Yes, Sausage-and-Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage-and-Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions