Carrot Stew from Ruhr Area
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 750 g carrot (s)
- 4 sausages (Mettwürste)
- 1 slice bacon, smoked
- 1 apple, sour
- 1 onion (s)
- 3 carnation (s)
- 1 bay leaf
- 1 tablespoon lard
- 1 dash vinegar
- salt and pepper
- 0.5 liter ½ broth, instant
Print Recipe
Pin Recipe Instructions
- Peel and roughly dice the potatoes. Peel and dice the onion.
- Heat the lard in a large saucepan, sauté the onion briefly, add the potatoes and sauté briefly. Deglaze with the broth, add the cloves and bay leaf and cook in a closed pot for 10-15 minutes.
- In the meantime, clean the carrots and cut them into finger-thick slices, peel and core the apple and chop it roughly. Pierce the sausages. When the potatoes are almost done, add the carrots, apple and a strong dash of vinegar, place the sausages and the bacon on top and cook in a closed saucepan over low heat until the carrots are cooked but still have a bite. If necessary, gradually pour in the broth or water and stir occasionally so that nothing begins to stick. The potatoes should now be overcooked and bind the dish.
- Note: My grandmother sprinkled fine raw onion cubes on top, spiced it up with vinegar at the table and served lettuce in a very sweet dressing (vinegar, oil, salt, pepper and lots of sugar).
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