Directions:
- Heat olive oil in large pot over medium heat. Add the onion and garlic and cook until soft and glistening, about 6 minutes.
- Add the paprika and 1 tsp of salt. Cook 1 minute until deep red.
- Add the flour and cook until toasted, about 30 seconds.
- Immediately add all the water and whisk until smooth.
- Add the kielbasa, carrots, parsnips, potatoes and 1 tsp salt.
- Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes or the vegetables are tender.
- Add the vinegar and pepper to taste.
- Mix half of the parsley into the sour cream in a small bowl.
- Top the stew with the remaining parsley. Ladle into bowls and top each with a dollop of the sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.05 Kcal (1683 kJ) | ||
| Calories from fat | 219.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.41g | 38% | |
|---|---|---|---|
| Cholesterol | 44.86mg | 15% | |
| Sodium | 753.87mg | 31% | |
| Potassium | 772.56mg | 16% | |
| Total Carbs | 36.71g | 12% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2mg | 11% | |
| Calcium | 145mg | 14% | |
| Amount Per 100 g | |||
| Calories | 74.85 Kcal (313 kJ) | ||
| Calories from fat | 40.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 38% | |
|---|---|---|---|
| Cholesterol | 8.35mg | 15% | |
| Sodium | 140.35mg | 31% | |
| Potassium | 143.83mg | 16% | |
| Total Carbs | 6.83g | 12% | |
| Sugars | 0.9g | 19% | |
| Dietary Fiber | 0.93g | 20% | |
| Protein | 2.08g | 22% | |
| Vitamin C | 4.1mg | 37% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.4mg | 11% | |
| Calcium | 27mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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