Step 1

1 In a large, heavy-bottomed pot over medium-high heat, warm the oil until shimmering

Step 2

2 Add the onions, stir to coat in the oil, cover and cook, stirring intermittently, until soft and lightly golden, 8 to 10 minutes

Step 3

3 Add the paprika (both kinds, if not using meat) and tomato paste and cook, stirring, until fully incorporated, 1 to 2 minutes

Step 4

4 Add the tomatoes, stirring to deglaze the browned bits from the bottom of the pot

Step 5

5 Cook until the tomatoes begin to release their juices, 2 to 3 minutes

Step 6

6 Add the peppers and salt, and stir to incorporate

Step 7

7 Decrease the heat to medium-low, cover and cook until the peppers have reduced and softened, stirring every 5 minutes, about 20 minutes

Step 8

8 Add the kielbasa, if using, and cook until the peppers are soft but retain a bit of bite, about 10 more minutes

Step 9

9 Taste, and season with more salt, if desired, then remove from the heat

Step 10

10 Ladle into bowls, top with a dollop of sour cream and/or a little dill, if desired, and serve

Step 11

11 VARIATION: For added flavor, you can cook the vegetables in rendered bacon fat instead of oil

Step 12

12 Cook 4 ounces of chopped bacon until the fat is rendered, 5 to 7 minutes

Step 13

13 Then, proceed with the rest of the recipe, using the rendered bacon fat in place of oil