Step 1

In a large, heavy-bottomed pot over medium-high heat, warm the oil until shimmering. Add the onions, stir to coat in the oil, cover and cook, stirring intermittently, until soft and lightly golden, 8 to 10 minutes.

Step 2

Add the paprika (both kinds, if not using meat) and tomato paste and cook, stirring, until fully incorporated, 1 to 2 minutes. Add the tomatoes, stirring to deglaze the browned bits from the bottom of the pot. Cook until the tomatoes begin to release their juices, 2 to 3 minutes.

Step 3

Add the peppers and salt, and stir to incorporate. Decrease the heat to medium-low, cover and cook until the peppers have reduced and softened, stirring every 5 minutes, about 20 minutes.

Step 4

Add the kielbasa, if using, and cook until the peppers are soft but retain a bit of bite, about 10 more minutes. Taste, and season with more salt, if desired, then remove from the heat. Ladle into bowls, top with a dollop of sour cream and/or a little dill, if desired, and serve.

Step 5

VARIATION: For added flavor, you can cook the vegetables in rendered bacon fat instead of oil. Cook 4 ounces of chopped bacon until the fat is rendered, 5 to 7 minutes. Then, proceed with the rest of the recipe, using the rendered bacon fat in place of oil.