Summary

Ingredients

• 1 kg Kasseler
• 500 g potato (s)
• 200 g carrot (s)
• 2 onions)
• 4 clove (s) garlic
• 1 leek
• 300 g beans, reen
• 200 g lentils, red
• 300 g mushrooms
• 1 ½ liter broth
• 1 bunch parsley, smooth
• 2 chilli pepper (s), red
• Butter or clarified butter
• 2 tablespoon tomato paste
• 2 tablespoon mustard
• 1 teaspoon cumin

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Instructions

1. 3 things first:
2. First - I like to cook off my sleeve, that is to say, I rarely adhere to quantities, exact times, etc.
3. Second - it is very beneficial to have all the ingredients ready in advance with this recipe. Almost everything has to be cut. That doesn`t necessarily take long, but it can be a hindrance in between.
4. Third - stay away from the salt! With the Kasseler, the broth and the tomato paste there is enough salt in the game.
5. Cut smoked pork into cubes, fry in a large saucepan in melted butter or clarified butter together with finely chopped onion, garlic and red chilli peppers (chilli peppers only if you stand on them - but it won`t be particularly spicy).
6. Tip: Can also be sautéed in oil or something else, just as you like.
7. Add mustard and tomato paste - I`ll say 1-2 tablespoon each. As soon as everything is well seared, add potatoes and carrots (also cut to size, but not too small). Continue to fry. Add the mushrooms, leek, green beans and red lentils and fry briefly. Then add the broth. Pepper. Add 1 teaspoon of cumin and flat-leaf parsley (I learned from Jamie that you can also add the stalks of the parsley if you just cut them fairly small). So, and now let the whole thing simmer until everything has the desired consistency.
8. If you don`t want everything to be totally muddy, 15 minutes are absolutely sufficient!
9. And do not despair if one or the other ingredient is missing or a spice is missing. Can be wonderfully adjusted according to your own preferences.