Carrots Stew with Sausage Balls
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g carrot (s)
- 600 g potato (s)
- 2 medium onion (s)
- 100 g bacon, mixed, smoked or diced ham
- 3 piece (s) bratwurst (if possible, fine, non-scalded)
- 2 tablespoons oil
- salt
- Pepper, whiter
- 1 teaspoon marjoram, dried
- 1 ¼ liter vegetable stock
- 0.25 liter ¼ chicken broth
- Celery salt
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Clean and wash the carrots and cut into pieces. Peel and wash the potatoes, also cut into pieces. Peel the onions, cut into thin wedges; Dice the bacon.
- Press the sausage meat out of the skin and shape into small balls. Heat the oil in a large saucepan and fry the sausage balls (if necessary in two runs) in the hot oil until crispy brown. Add the bacon and onion wedges and brown. Lift out the sausage balls with a slotted spoon, sauté the carrot and potato pieces in the frying fat. Season with salt, pepper and marjoram.
- Pour the hot (!) Vegetable stock and cook covered for 30 - 40 minutes. Then add the hot chicken broth (it should be quite strong) and the sausage balls and simmer gently for another 10-15 minutes. Season the stew with celery salt and pepper to taste. Chop the parsley and sprinkle over it.
- In an original recipe, this soup was prepared without celery salt and only with 1 1/2 liters of vegetable broth. Since we like it strong, I came up with the idea of the chicken soup and the celery salt; that makes the whole thing more hearty in taste.
- We also have a little Maggi on the table, but everyone can keep it as they want. A good alternative to this is to cook fresh lovage (Maggi herb) with it.
- The stew is added by warming up and is then enough for at least 2 people.
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