This hearty and tasty stew is amazingly versatile. Replace almost any items with what you have in your pantry, and you’ll still end up with a warm, healthy meal.

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

Method

Step 1

Heat the 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 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

Step 2

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. Add the vinegar and season with pepper.

Step 3

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.