Ingredients with Measurements:
- 1 pound kielbasa sausage, sliced into rounds
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14.5 ounces) sauerkraut, drained and rinsed
- 2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon caraway seeds
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced kielbasa and cook until browned, about 5 minutes.
3. Remove the kielbasa from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute.
6. Add the diced tomatoes, sauerkraut, chicken broth, paprika, caraway seeds, salt, and pepper to the pot.
7. Stir to combine and bring to a boil.
8. Reduce the heat to low and simmer for 30 minutes.
9. Add the browned kielbasa back to the pot and simmer for another 10 minutes.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 347
Fat: 25g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 1600mg
Carbohydrates: 13g
Fiber: 4g
Sugar: 6g
Protein: 17g
Substitutions for ingredients:
- You can use any type of sausage in place of kielbasa.
- If you don't have caraway seeds, you can use fennel seeds instead.
- You can use beef broth or vegetable broth in place of chicken broth.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Add a can of white beans for extra protein.
- Use smoked paprika for a smokier flavor.
Tips and tricks:
- Make sure to rinse the sauerkraut before adding it to the pot to remove any excess salt.
- Brown the kielbasa before adding it to the stew for extra flavor.
- Serve with crusty bread for dipping in the broth.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Side salad, crusty bread.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a bit longer to thicken up.
Food safety advice:
Make sure to cook the kielbasa to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kielbasa is a type of Polish sausage that is made with pork and spices. It is a popular ingredient in many Polish dishes, including this sauerkraut stew.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: Polish