- 6
Ingredients
- 1/2 cup olive oil
- 5 pounds smoked Polish sausage, cut in 1-inch pieces
- 2 pounds onions (2 to 3 large), peeled and cut in large dice
- 2 pounds carrots (4 to 6 large), cleaned, peeled and cut in large dice
- 2 pounds turnips, peeled and cut in 1-inch wedges
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 2 ounces garlic (6 to 8 cloves), peeled and thinly sliced
- 4 bay leaves
- 1 teaspoon hot pepper flakes
- 2 sprigs thyme
- 1 tablespoon ground fennel
- 1 (6-ounce) can tomato paste
- 4 (12-ounce) cans chopped tomatoes in puree
- 6 cups unsalted chicken stock
- 1 head savoy cabbage (about 1 pound), cored and cut in large dice
- 1 pound string beans, ends cut off and cut in half on the bias
- Kosher salt and freshly ground black pepper to taste
Preparation
Step 1
Place a large stew pot over medium-high heat. When hot, add the oil. When the oil is hot, add the sausage and cook for about 10 minutes until brown. Remove and reserve the sausage.
Add the onions to the pot and sauté for 2 minutes.
Add the carrots and turnips, season with the 1 teaspoon of black pepper and the 1 tablespoon of salt, and sauté for 2 more minutes until the vegetables start to color.
Add the garlic, bay leaves, pepper flakes, thyme and fennel and sauté for 1 minute.
Add the tomato paste and sauté for 1 minute.
Add the tomatoes, stock and the reserved sausage and bring up to a boil.
Simmer for 20 minutes, then add the cabbage and beans.
Cook for 5 minutes until the beans are tender.
Adjust the seasoning with salt and pepper and serve.
Map & Directions