Summary

Ingredients

• 1 large celeriac
• 1 medium onion (s)
• 3 cloves garlic
• 350 g minced meat
• 2 potato (s)
• Caraway seed
• Vegetable broth, instant
• salt and pepper
• Chili powder
• Butter, or oil
• 1 liter water
• 1 bunch parsley

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Instructions

1. Shape the minced meat into small dumplings.
2. Finely chop the onion and garlic and sauté. Now fry the minced dumplings as well. Deglaze with a liter of boiling water and simmer a little with the 2 potatoes. I divide the potatoes in half so that you can fish them out again.
3. In the meantime, peel the celery and cut into pieces approx. 1 x 1 cm. The potatoes should now be done. Mash these so that the minced broth is a little thickened. Season with vegetable stock, pepper, caraway seeds, salt and chili powder. Add the celery cubes and let stand over low heat. The celery is done after about 20 minutes.
4. Sprinkle the chopped parsley on top.
5. The soup tastes even better when warmed up the next day.
6. You can also fry the minced dumplings in a coated pan without any fat and then fry the onion and garlic in it. Saves calories, increases the washing up time.