Autumn Vegetable Stew
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 3 clove (s) garlic
- 1 leek
- 2 carrot (s)
- 200 g zucchini
- 150 g parsley (parsley root)
- 2 potato (s)
- 1 tablespoon butter or margarine
- 150 g bacon, smoked
- 1 liter meat broth
- 1 teaspoon thyme, dried
- 5 sausages (Debrecziner or Wiener)
- Caraway seeds, ground
- salt and pepper
- 50 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic. Wash and clean the leek, carrots, zucchini and parsley root.
- Cut the onions into thin rings, the garlic into slices, the leek into rings and the carrots into thin slices at an angle. Quarter the zucchini lengthways and cut into pieces about 2 cm in size. Finely dice the parsley root. Peel and roughly dice the potatoes.
- Heat the butter in a soup pot. Cut the bacon into fine strips and sauté briefly in the fat. Stir in onions and garlic and sauté briefly. Pour in the broth and bring to the boil. Add the remaining vegetables and the thyme. Cover everything and let it simmer for 15 minutes.
- In the meantime, cut the sausages into thick slices and add a strong pinch of caraway seeds to the stew. Let it steep for another 5 minutes. Season to taste with salt and pepper. Fill onto a plate and sprinkle thinly with parmesan cheese.
- Serve with a crispy baguette.
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