Fox & Wit has collaborated with Jess at Enchanted Fandoms to bring you fun bookish inspired recipes every month. If you try any of these recipes, please feel free to share on Instagram and tag us at @foxandwit and @_enchanted_fandoms.
illustration by @angelaanimates
smoked sausage - 2 cups
kvass - 2-3 cups
1 root parsley
2 medium potatoes
2 medium onions
3 garlic cloves
parsley, dried - 2 tbsp
sweet paprika powder - 2 tbsp
butter - 2 tbsp
flour - 2 tbsp
freshly ground pepper & salt to taste
Slice sausages and put to a hot pan. Fry until golden on a medium heat,
then transfer to a big pot. Keep fat on the pan. Wash and peel the vegetables
(use only white and light-green parts of leek). Slice an onion and leek, transfer
to the pan and fry it with a pinch of salt on the remaining fat and 1 tsp of butter
until soft and golden. Add crushed garlic and fry for 30 sec. Transfer everything
to the pot. Cut celeriac, carrot, root parsley and potatoes in cubes of similar size.
Add 1 tbsp of butter to the pan and add cubed vegetables. Fry on a medium
heat for a few min, stirring from time to time, until browned. Pour 2 cups of kvass,
stir and bring to a boil. Transfer to the pot. Turn down the heat, add 1 tsp
of salt and 2 tbsp of dried parsley, mix. Simmer over low heat for about 40 min,
until vegetables are soft, but not overdone. Add more kvass or water if needed.
Add 1 tbsp of butter, 2 tbsp of flour and paprika powder on the pan, mix and fry
for 1 min. Add ⅓ cup of water and mix until it begins to thicken. Gradually add
roux to the stew, stirring at the same time to thicken it. Simmer for 5 min.
Add more salt if needed. Serve while hot!
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