Ingredients with Measurements:
- 1 pound kiełbasa sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced kiełbasa and cook until browned, stirring occasionally, for about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until softened, stirring occasionally, for about 3 minutes.
4. Add the diced potatoes, chicken broth, canned tomatoes, paprika, dried thyme, salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. Simmer the stew for about 30 minutes or until the potatoes are tender, stirring occasionally.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking kiełbasa and onion, low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 410
Fat: 25g
Carbohydrates: 28g
Protein: 18g
Sodium: 1250mg
Fiber: 4g
Sugar: 4g
Substitutions for ingredients:
- You can use any type of sausage instead of kiełbasa.
- You can use beef or vegetable broth instead of chicken broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add chopped carrots and celery to the stew for extra vegetables.
- Add a can of drained and rinsed white beans to the stew for extra protein.
- Add a splash of red wine to the stew for extra flavor.
Tips and tricks:
- Make sure to brown the kiełbasa before adding the onion and garlic to the pot for extra flavor.
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Green salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the potatoes are not cooked through after 30 minutes, continue to simmer the stew until they are tender.
Food safety advice:
- Make sure to cook the kiełbasa to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kiełbasa is a type of Polish sausage that is traditionally made with pork, beef, or a combination of both.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve the stew hot with crusty bread and a green salad on the side.
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Region: Polish