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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large dutch oven or soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the potatoes, celery, onion, garlic and chile pepper as you chop them and season liberally with salt and coarse black pepper. Cook, stirring, until softened, 6 to 7 minutes. Stir in the tomato paste and worcestershire until fragrant, about 1 minute. Deglaze the pan with the vodka.

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  • Stir in the tomatoes and chicken (or vegetable) stock and simmer to thicken, 10 to 12 minutes. Finish the stew with the horseradish and lemon juice; garnish with the parsley (or cilantro). Pass the bread at the table and the hot sauce and EVOO for drizzling.

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