Summary

Ingredients

• 2 medium kohlrabi, peeled, penciled, with leafy green
• 5 m carrot (s), cleaned, sliced
• 5 medium potato (s), peeled, diced
• 0.5 ½ bunch parsley, washed, cut
• 4 sausages, fresh, skinned
• 2 medium onion (s), diced, or leek
• 1 liter vegetable stock
• 2 tablespoon crème fraîche or sour cream, heaped
• 1 tablespoon butter
• Salt, from the mill
• 2 tablespoon fat, for frying
• 1 pinch (s) nutmeg, grated

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Instructions

1. Steam the onions (leeks) in a tablespoon of fat until translucent, add the potato pieces and continue to simmer. After about 10 minutes add the kohlrabi with green (chopped up) and the carrot slices, after about another 5 minutes pour the vegetable stock and simmer on a low flame for 10-15 minutes.
2. In the meantime, peel the fresh sausage and form small balls from the sausage, brown on all sides in a pan with the remaining fat and set aside.
3. When the vegetables are done (they should still have a very light bite) stir in the sour cream, butter, nutmeg and balls, season and serve with the fresh parsley sprinkled on top.
4. If you prefer, you can also add hooked balls or lean diced pork pork chunks, as well as slices of sausage, depending on your preference and your imagination.