Tuesday, June 23, 2015

Cabbage, Sweet Potato and Kielbasa Stew

It’s been a long time since I've last posted a recipe on here, and I hope this one is worth your while! It is a humble little soup that’s got sweet potatoes, red potatoes, savoy cabbage and kielbasa. Quite honestly, I found this soup so comforting to eat on cool spring nights. I love the heat of the kielbasa, smokiness of the paprika, the tender bite of the cabbage and of course the mild sweetness that the sweet potatoes bring to the table. In other words this soup is notably flavorful! I know what you’re thinking, soup in May? I love soup all year around! If you do not, reserve this soup for a chilly night and allow it to comfort you with its tastiness. 

inspired by this recipe.

2 tablespoons extra-virgin olive oil
1 pound nitrite-free turkey or pork kielbasa
2 medium onions, medium dice
2 teaspoons smoked paprika
3 garlic cloves, finely minced
2 large sweet potatoes , quartered lengthwise cut crosswise into ¼”  thick slices
1 pound small red potatoes, halved lengthwise cut into 1/4” thick slices (I used a bag of mini potatoes; a mix of purple, red and white.)
6 cups low sodium chicken broth
1 small savoy cabbage, sliced thin
Salt + pepper to taste

Heat the olive oil in a Dutch oven or large heavy pot over medium-high heat. Add kielbasa, cook until brown, stirring often about 8 minutes. Transfer the kielbasa onto paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all the potatoes and smoked paprika, cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low; cover and simmer until potatoes are softened, stirring occasionally, about 20 minutes. Using a potato masher, mash some of the potatoes in pot. Add browned kielbasa to soup, stir in cabbage and let simmer until completely tender, about 10 minutes. Season with salt and pepper, divide among bowls and enjoy!

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