One-pot cooking is great for easy cleanup and splitting leftovers. This is a very basic, yet very flavorful method for creating all sorts of soups or stews. With just a few basic vegetables around you can add any spices to create an inexpensive meal for a family. We have used kielbasa in many dishes, with eggs, roasted on the grill, or with sauerkraut and beer. Method In a large 8 - 12 quart stock pot on medium sautee the diced up kielbasa with 1 tablespoon of butter or olive oil. Once the kielbasa has been browned add the onions with a little salt, deglace with a white wine, or vermouth and cook for 10 minutes to gently caramelize the onions. Sprinkle with 2 tablespoons of flour to create a roux. Add the carrots, cook for a few minutes then add the small dice potatoes. Then add 5 - 6 cups of chicken stock. In the last 5 minutes of cooking we added the chopped kale. Cook for 20 minutes and serve. Throughout the cooking process we taste and add salt and pepper as we go. We also added cayenne pepper (1 teaspoon) and paprika (1 tablespoon). These spices are optional.
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