Sausage and Vegetable Stew

Serves 4
Prep Time: 20 min. Cook Time: 26 min.

Ingredients:

• 3 Tbsp. evoo (extra-virgin olive oil) (like my Rachael Ray reference :)
• 1 large red onion; diced
• 4 cloves garlic; smashed
• 1 Tbsp. paprika, plus more for garnish
• Kosher salt
• 3 Tbsp. all-purpose flour
• 6 ounces Kielbasa (or any flavored sausage); cut into small chunks
• 3 medium carrots; peeled and cut into large chunks (I used the small carrots that come already peeled in a bag)
• 2 parsnips; peeled and cut into large chunks (didn't have any on hand, so I left this step out and it turned out just fine)
• 14 ounces small red-skinned or new potatoes (6-8); quartered (2 medium sweet potatoes work well too)
• 1 Tbsp. cider vinegar
• Freshly ground pepper
• 1/2 c. fresh parsley; roughly chopped (I left this out too)
  
• 3/4 c. sour cream (I left this out as well since I usually don't keep it on hand)
• Crusty bread for serving

Directions:

1. Heat 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 min.
   
2. Add paprika and 1 tsp. salt; cook until the oil turns deep red, about 1 min.
3. Add flour and cook until just toasted, 30 more sec. Immediately whisk in 4 c. water (I used chicken broth). Add Kielbasa (or other sausage), carrots, parsnips, potatoes and 1 1/2 tsp. salt.
4. Bring the soup to a boil, then reduce to a simmer; cover and cook until vegetables are tender and the broth has thickened (it doesn't really get that thick), about 20-30 min. Add the vinegar and season with pepper.
5. 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.

Notes:
Brown the sausage prior to adding onions and garlic to pan and then remove to a paper towel.
I leave the salt out of this recipe and add it in according to taste at the very end. I found it to be a little too salty when following the measurements.
It makes a lot, so be prepared to eat on this for a few days.