Summer Ale Kielbasa Stew

Maggie May Schill


Tomorrow is the first day of summer! In celebration of summer I decided to make my Slavic husband a very Slavic dish. A peasant dish actually that owes its existence to the spice trade through the areas of Hungary and Slovakia in the post-medieval ages. Paprika is the primary spice in this dish. It is hardy and heavy, highly acidic with a tomato base. Not to mention good and yeasty with a wheat summer ale. I used Sam Adam's particularly. The light Lemon nodes in Sam Adam's Summer Ale really compliments this stew in my opinion.
Once again; if you wouldn't drink it, don't cook with it!

★★★★★ 1 vote
5 Min
45 Min
Stove Top


8 oz
kielbasa saugase, sliced thin
8 oz
thick cut, or slab bacon, roughly chopped
vidalia onion, sliced thin
3 clove
garlic, sliced thin
red bell pepper, sliced thin
yellow bell pepper, sliced thin
2 lb
ripe plum tomatoes, rough chopped
1 c
summer wheat ale
bay leaf
1 Tbsp
paprika, sweet
1/2 tsp
red pepper flakes (or more if you like it hot!!!)
salt and pepper to taste


1Heat a dutch oven, or heavy soup pot over medium low heat. Add bacon to pot and brown for 5 minutes until lightly browned.
2Raise heat to medium. Add onions and stir with bacon. Stir occasionally until onions are lightly browned. About 5 minutes.
3Add garlic, yellow and red bell peppers and stir. Stir occasionally and cook until slightly browned. About 5 minutes.
4Add sausage, paprika and red pepper flakes. Stir and cook for about 3 minutes.
5Add tomatoes and cook until tomatoes begin to break up and release their juices. About 5-7 minutes.
6Add ale and bay leaf. Raise heat to high and bring pot to a boil.
7Once pot has hit a boil, lower heat to medium-low again and cover pot. Simmer for about 20 minutes.

Serve hot.
I served it with toasted sour dough bread. The yeasty bread is excellent with this yeast inspired stew!

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Pork
Regional Style: Hungarian