Summary

Ingredients

• 500 g Brussels sprouts, fresh
• 400 g potato (s)
• 300 g carrot (s), fresh
• 1 bunch soup greens (soup vegetables, roots), fresh
• 1 large onion (s)
• 250 g sausaes, Viennese
• ml 3,000 vegetable stock, made from instant powder
• 2 bay leaves
• 1 teaspoon, leveled pepper, colored from the mill
• 3 tablespoon oil, neutral in taste (e.g. safflower oil)
• 1 bunch parsley

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Instructions

1. The specified quantities are reference values, it doesn`t really matter.
2. Wash and clean vegetables. Leave the Brussels sprouts whole, peel the potatoes and cut into bite-sized pieces, slice the carrots, dice the celery, slice the leek, dice the onion, chop the parsley. Cut sausages into slices; Prepare vegetable broth.
3. Heat the oil and sauté all the vegetables except the parsley in it. Deglaze with the hot vegetable stock, add the sausages, add pepper (no salt!) And simmer gently for 20 minutes over a moderate heat, stirring occasionally. Sprinkle with a little chopped parsley when serving.
4. Vegetarians simply leave out the sausages.