Ingredients

* 3 tablespoons extra-virgin olive oil
* 1 large red onion, diced
* 4 cloves garlic, smashed
* 1 tablespoon paprika, plus more for garnish
* Kosher salt
* 3 tablespoons all-purpose flour
* 6 ounces kielbasa, cut into small chunks
* 3 medium carrots, peeled and cut into large chunks
* 2 parsnips, peeled and cut into large chunks
* 14 ounces small red-skinned or new potatoes (6 to 8), quartered
* 1 tablespoon cider vinegar
* Freshly ground pepper
* 1/2 cup fresh parsley, roughly chopped
* 3/4 cup sour cream
* Crusty bread, for serving

Directions

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.

Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

INGREDIENTS:

• 1 pkg. crescent rolls
• 1 lb. sage sausage, browned and drained
• shredded hash browns
• 1 pkg. mozzarella cheese, shredded
• 1 pkg. cheddar cheese, shredded
• 5 – 6 eggs, beaten

DIRECTION:

1. Press crescent rolls in bottom of a 9 x 13 pan.
2. Sprinkle with browned and drained sausage.
3. Layer with some of the cheddar and mozzarella cheeses.
4. Add frozen hash browns and top with cheeses. 
5. Beat eggs slightly and pour over dish.
6. Bake at 375 degrees for 25 – 30 minutes until eggs are set.