Fleeing Cintrans vegetable & sausage stew

The Witcher - Netflix TV series - episode 2, Cintrans camp

simple vegetable and sausage stew with kvass

Fleeing Cintrans shown in the episode 2 of the Witcher TV series are exposed to harsh winter conditions - biting frost and scarce supplies with limited variety of ingredients. Kingdom war emergency suppliers provide mainly common vegetables (we can see potatoes in one of the scenes where stew is put in bowls for Cintras), the ones which can endure long travels, and easily transportable preserved meat as smoked sausages, as well as basic spices, to ensure the survival of citizens in exile. Skilled camp cooks will try to brighten the day of weary refugees by using every trick he has in his culinary arts. That’s why, although prepared from the basic ingredients, vegetable & sausage stew is not only warming and hearty, but also surprisingly delicious. Fried sausage and mix of vegetables stewed with addition of kvass (beverage made from rye bread) and simple spices will warm up and buoy up all the tired citizens, even those who are used to some finer cuisine.

THE RECIPE WAS DESIGNED IN COLLABORATION WITH NETFLIX FOOD!

SERVING: 6 portions

1. SAUSAGE
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.

2. PEELING VEGETABLES
Wash and peel the vegetables (use only white and light-green parts of leek).

3. ONION & 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.

4. GARLIC
Add crushed garlic and fry for 30 sec. Transfer everything to the pot.

5. CUTTING VEGETABLES
Cut celeriac, carrot, root parsley and potatoes in cubes of the similar size.

6. FRYING VEGETABLES
Add 1 tbsp of butter on the pan and add cubed vegetables. Fry on a medium heat for a few min, stirring from time to time, until browned.

7. KVASS
Pour 2 cups of kvass, stir and bring to a boil. Transfer to the pot.

8. STEWING
Turn the heat under the pot, 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.

9. ROUX
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.

10. THICKENING STEW
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!