Winter stew with sausages

Ingredients:

• 3 tbsp. l. olive oil
• 1 large red onion, diced
• 4 cloves garlic, crushed
• 1 tbsp paprika + extra for serving
• 3 tbsp. premium flour
• 170 g smoked Polish sausages, cut into pieces
• 3 medium carrots, peeled and cut into large pieces
• 2 parsnips, peeled and cut into large pieces
• 400 g small red potatoes (6-8 pcs.), cut into 4 pieces
• 1 tbsp. apple cider vinegar
• 0.5 cup fresh parsley, coarsely chopped
• 3/4 cup sour cream
• Crustless bread, for serving

Preparation:

1. Heat olive oil in a heavy-bottomed wok or saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 6 minutes. Add paprika and 1 teaspoon salt; cook until oil turns deep red, about 1 minute. Add flour and cook until darkened, another 30 seconds. Immediately stir in 4 cups water. Add sausage, carrots, parsnips, potatoes, and 1.5 teaspoons salt.
2. Bring the soup to a boil, then reduce the heat; cover and simmer until the vegetables are tender and the broth has thickened, about 20 minutes. Stir in the vinegar and season with pepper.
3. In a small bowl, combine about half the parsley with sour cream, season with salt and pepper. Ladle the stew into bowls, top with the remaining parsley, a spoonful of sour cream, and a sprinkle of paprika. Serve with bread.