Tomorrow is the first day of summer! In celebration of summer I decided to make my Slavic husband a very Slavic dish. A peasant dish actually that owes its existence to the spice trade through the areas of Hungary and Slovakia in the post-medieval ages. Paprika is the primary spice in this dish. It is hardy and heavy, highly...
Provided by Maggie May Schill
Categories Other Soups
Time 50m
Number Of Ingredients 12
Steps:
- 1. Heat a dutch oven, or heavy soup pot over medium low heat. Add bacon to pot and brown for 5 minutes until lightly browned.
- 2. Raise heat to medium. Add onions and stir with bacon. Stir occasionally until onions are lightly browned. About 5 minutes.
- 3. Add garlic, yellow and red bell peppers and stir. Stir occasionally and cook until slightly browned. About 5 minutes.
- 4. Add sausage, paprika and red pepper flakes. Stir and cook for about 3 minutes.
- 5. Add tomatoes and cook until tomatoes begin to break up and release their juices. About 5-7 minutes.
- 6. Add ale and bay leaf. Raise heat to high and bring pot to a boil.
- 7. Once pot has hit a boil, lower heat to medium-low again and cover pot. Simmer for about 20 minutes. Serve hot. I served it with toasted sour dough bread. The yeasty bread is excellent with this yeast inspired stew!
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