Summary

Ingredients

• 1 kg Brussels sprouts
• 300 g carrot (s), sliced
• 500 g potato (s), peeled and cut into bite-sized cubes
• 1 piece (s) celeriac, cleaned
• 1 leek, washed, the white cut into fine rings
• vegetable broth
• 4 sausages
• salt and pepper

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Instructions

1. Clean the Brussels sprouts and divide very large florets. Smaller florets can stay whole, but should be cut crosswise at the bottom so that they cook better.
2. Cook the Brussels sprouts with the carrots, leek rings and potatoes in enough vegetable stock to cover the vegetables well. The leek greens and the celery root are cooked in and fished out of the pot at the end of the cooking time. If you like celery bulbs, you can also cut them into small pieces and leave them in the stew.
3. While the soup is cooking, cut the meatballs into slices and leave them out in a pan without any fat and fry them until they are lightly crispy.
4. Take the sausage slices out of the pan, drain them on kitchen paper, add to the soup and let them steep. Salt is only added at the very end, because the Mettenden give off a lot of salt.