490) Foods of the World – Kielbasa Stew (Poland)
Kielbasa Stew is a quick and simple stew that can be made with virtually any leftover vegetables you might have lurking in your fridge. It is hot, comforting and ready in just about half an hour.
Anyone with even a limited education in astrophysics knows that the destruction of our planet and indeed the entire universe is assured. There is no avoiding the inevitable. This is probably (hopefully) not right around the corner, but all life on Earth will eventually cease to exist.
On the other hand, there’s no reason why we should artificially encourage this effect. There are measures that we can all take to limit our impact on the environment. These measures are not the usual suspects. Despite the attempts of government agencies, international committees, and environmental groups pollution continues virtually unabated. One of the biggest culprits is the faith in this panacea known as recycling.
In contrast to the industrial revolution, recycling is a relatively new concept, because previously recycling was unnecessary. The invention of polymers and mass production of metallic compounds as well as increased dependence on paper pulp brought about this modern phenomenon. Various governments might have us believe that recycling is the answer to all our problems, but I see an alternative way. When I see recycling bags in front of my neighbours houses the first thing I notice is the abundance of food packages and tins. I see unrestrained consumption and consumerism. I see a culture that has forgotten how to cook from simple ingredients and exchanged quality for convenience (and, sadly, this is often motivated by cost).
The only way to slow down the process of destruction for which we are all inexorably destined is to reduce our use of resources. This isn’t anything to be afraid of because there are some really simple ways to achieve this goal without experiencing too much discomfort. Four important measures: buy locally, buy sensibly, use almost everything, and compost.
Buying from local producers not only supports a local economy, but also reduces reliance on supermarket chains. This has the knock-on effect of reducing fuel used for shipping products as well as the additional environmental impact of displaying and cooling food on supermarket shelves. As an added bonus, you get fresher food from sources you know AND diminishing your carbon footprint, as well as supporting small, local businesses.
Sensible buying is easy. Don’t buy food you’re not going to eat. Don’t buy food which weighs less than the packaging it comes in. Buy ingredients rather than prepared foods, you’ll generate less waste. By cooking from scratch you have greater control over portion sizes meaning you won’t be throwing food out. I know this conflicts with my former point about buying locally, but if budget is an issue, supermarkets basics ranges are amazing. You can buy rice, tinned tomatoes, cheap carrots and onions, spaghetti, kidney beans for a really low price, ensuring that you can make a nutritious meal.
Using almost everything speaks for itself. There was a time when this was the norm. This was the result of necessity. It would have been foolish to throw out half the meat from a chicken in times of famine, but it’s just as foolish in times of prosperity. Extra meat and vegetables can easily be made into soups, casseroles…you can strip all the meat off a chicken and make soups, gristle and cartilage make a healthy snack for the dogs, and the carcass is used for stock. I know, if you can be bothered. Please don’t beat yourself up over not doing this!
Finally, compost scraps. Most of the waste we produce ends up in the compost bin. Carrot peels, egg shells, coffee grounds, teabags, and potato peels are probably fifty percent of the waste we generate and it all gets composted. If you don’t have a garden or a desire to compost, use your little green food waste bin.
To my end, I have a tradition in the kitchen. Every couple of weeks, usually on a Saturday whilst Tim is watching the Grand Prix time trials, I go through the fridge and find any vegetables that are nearing the end of their usability. I have a handful of recipes that I can use these sad, rubbery vegetables in, ensuring that nothing goes to waste.
One of my favourite recipes is this Polish-style stew. The key ingredient is kielbasa, a smoked sausage and fortunately this is quite easy to find in supermarkets nowadays and lots of winter veg (although you can absolutely make this anytime of the year): potatoes, carrot, celery and cabbage.
What is Kielbasa?
Kielbasa is a Polish pork sausage, with a thick skin that gives a satisfying snap when you bite through it. It is dense, meaty and often smoked in flavour. When you buy it, it is already cooked, so you can eat it straight from the packaging, but to me it yields its best flavour when you cook it slowly in a stew, with onions or cabbage, coaxing that delicious porky flavour out.
Kielbasa is readily available in any supermarket that carries Polish food items, or, failing that, in the UK you can use Mattessons smoked sausage. The texture is a little softer, but the overall flavour is very similar.
Easy Kielbasa Stew
INGREDIENTS
- 250 g Kielbasa or Kabanos cut into rings
- 400 g Potatoes peeled and cubed
- 4 Carrots sliced thickly
- 4 Celery stalks sliced thickly
- 1 Onion Peeled and cut into eight chunks
- 200 g Spring greens or similar chopped
- 30 g butter
- salt and pepper
- 2 tbsp water
INSTRUCTIONS
- Melt half the butter in a pan.
- Add sausage and fry over medium heat for about five minutes.
- Add all remaining ingredients except butter and stir briefly.
- Cover and simmer on low heat for 40 minutes.
- Remove the lid and add remaining butter.
- Let melt over vegetables and reduce any remaining water over high heat.
- Taste for seasoning. Serve.
