True Story - My Omi, she's...old....(LOVE YOU) Old enough to have been through wars, depressions and have a great grandchild!
She has been making this stew for as long as I can remember. She had one time told me that their family was so poor that sometimes they only had potatoes, bread and carrots for weeks at a time and to ration out the food it was easier to create soups/stews. If they got lucky they would get a few other veggies or *hands over mouth, shocked* sausage! This is why she called it the Poor Man's Stew rather than the Potato Soup which is commonly eaten in Germany. (She also once told me that she had to walk to work when she was 8 years old in sock feet because her shoes were so worn from running from stampeeding cows - so who knows what reality is)
Now, we are a little bit more financially stable in this day and age so when I make it, I add a few extra veggies and use turkey sausage as well.
Enjoy this rustic, hearty, warm your belly on cold days stew!
Poor Mans Stew
easily doubled but makes 4-6 servings
5 large yellow or white flesh potatoes, peeled & cubed
3 large carrots sliced
3 celery stalks, chopped
3 parsnips sliced
1 can cream of celery soup
1 pre-packaged turkey kielbasa cubed
salt and pepper to taste
Bring potatoes to a boil in lightly salted water.
Meanwhile, peel and slice carrots and parsnips, chop celery and kielbasa.
You will want to add in the carrots and parsnips to the potatoes to soften before the potatoes are fork tender - about 6/7 minutes into the boiling time.
Once the potatoes are ALMOST fork tender, drain the water saving approximately 1 1/2 cups.
Add the can of cream of celery soup and potato water; stir. Add in the celery and chopped meat;
Simmer on low for 15-20 minutes.
The smaller potatoes will break down and meld into the stew base making for a thicker stew.
You can make larger batches - this freezes well!
Its great to bring on camping trips - frozen! Just heat and serve.