One Skillet Kielbasa, Potatoes, Veg & Sauerkraut

This is a quick and easy one pot dish that you can make stove top or in your Instant Pot. For variety change the vegetables with the seasons if you like.

Serves 6 – 8

4 small red potatoes, cut into slices or chunks

Sea salt and fresh ground pepper

1 ½ cup chicken stock

2 medium carrots, cut into slices or diced

½ medium sized leek, sliced in half and then into half moons

1 red bell pepper, cut into strips

1 kielbasa, cut into ½" pieces

½ cup white wine

1 8 oz. bag Boars Head sauerkraut, drained, you can use a different brand, but I think Boers head is the best I can find

1 tablespoon Italian parsley, minced

Heat a deep sauté pan over medium heat and barely coat the bottom of the pan with a little olive oil or butter. Add the potatoes and stir for a couple of minutes. Sprinkle with a little sea salt and fresh ground pepper, cover the potatoes with chicken stock, reserving the rest of the stock. Cook the potatoes until almost done and the stock has reduced to almost nothing in the pan. Add a little more oil to the pan and add the carrots, cook for 1 minute before adding the leek, red pepper and kielbasa. Season again with a little sea salt and fresh pepper. Add the wine and reserved chicken stock, cook for 5 minutes or until the vegetables have cooked but still have a little crunch. Add the sauerkraut and cook until heated, stirring once or twice. Garnish with parsley and serve.

This is my favorite cold weather soup, I love it with a little squeeze of lemon juice, it brightens up all the flavors in the soup. Served with a big chunk of homemade bread, it’s a meal all of it’s own. Make a big pot, the flavors get better the second day as it all marries together.

2 tablespoons olive oil, approximately
1/4 pound diced pancetta*
1 medium onion, diced
2 carrots, minced
2 stalks celery, minced
2 cloves garlic, minced
1 tablespoon Italian parsley, minced
1 can roma tomatoes, crushed, 15 oz.
2 quarts chicken stock
1 tablespoon Italian seasoning, crushed or ground, or as needed
2 salt and pepper, to taste
2 cups cooked mixed beans, red kidney, cannelini, black and borlotti
¼ pound small pasta, cooked and cooled
1 cup Swiss chard or spinach, chopped
1 lemon, juiced, to taste
½ cup pesto sauce or
2 tablespoons Chef Debbi's Romano Herb Seasoning Mix**
Parmigianno-Reggiano, for garnish

Serves 6

Heat a Dutch oven over medium high heat. Add 1 tablespoon of oil; when hot add pancetta and sauté until lightly browned. If needed, add another tablespoons of oil and onions, carrots, celery; sauté until the vegetables are translucent, approximately 3 - 4 minutes. Stir in garlic and parsley and then add the tomatoes and chicken stock. Season to taste with Italian seasoning, salt and pepper; bring to a boil, then turn heat down to a simmer. Cook for 20 minutes.

If using canned beans, rinse and drain them before adding to the soup. Add Swiss chard or spinach to the soup and cook until slightly wilted. Add pasta and lemon juice, stir to mix well, adjust the seasoning and ladle into bowls.

Swirl a little pesto on top or Debbi's Romano herb mix and garnish with Parmigianno-Reggiano.

*Omit for vegetarian version

**Romano Herb Seasoning Mix available www.debskitchen.com

Tag Archives: vegetables

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