Carrot Stew Moro Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g carrot (s)
- 500 g potato (s)
- 1 bunch soup greens
- 300 g sausaes (1 lass)
- 1 clove garlic
- 1 piece (s) ginger, approx. 2 x 2 cm
- Salt and pepper, freshly ground
- parsley
- 1 teaspoon, leveled rosemary
- 1 teaspoon, heaped thyme
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Peel the carrots, including those from the soup green bundle, so that there are around 1 kg of peeled carrots. Wash, dice and cook separately in a saucepan for a good 60 minutes.
- Note: This is necessary in order to achieve the “Morozian effect” - see also “Morozian carrot soup” on the Internet.
- Now clean, wash and chop the potatoes and the rest of the soup vegetables (celery, leek, parsley).
- Peel, chop or grate the ginger and garlic and fry or stew in a little oil as desired. Add prepared vegetables, spices / herbs and salt. Pour 1.5 liters of water on top and let simmer for about 15 minutes. Then add the sausages along with the water. When the carrots have cooked their time, drain and add to the stew. Sprinkle with parsley and fresh pepper when serving. But it is best to let it flow well first.
- Helps with diarrhea and doesn`t taste as boring as the classic.
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