Summary

Ingredients

• 400 g turnip (s), cleaned and cut into cubes with an ede lenth 1 cm
• 200 g celeriac, cleaned and cut into cubes with an ede lenth 1 cm
• 100 g carrot (s), cleaned and cut into 1/2 cm thick slices
• 2 medium onion (s), roughly diced
• 150 g chorizo in one piece, cut into 1/2 cm thick slices
• 1 medium potato (s), floury, raw and peeled
• 1 tablespoon rapeseed oil
• 4 tablespoon sherry, drier
• 0.5 teaspoon ½ sugar, brown
• 800 ml vegetable stock, clear
• 1 teaspoon savory, chopped (fresh or dried)
• Sea salt and pepper
• 0.5 ½ bunch parsley, fresh smooth, finely chopped with the stalks
• 2 tablespoon butter

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Instructions

1. First prepare the vegetables and the chorizo salami according to the list of ingredients.
2. Bring the rapeseed oil with the butter in a sufficiently large saucepan to 3/4 heat and add the turnip, celery, carrot, chorizo and onion with the sugar and sweat until the vegetables are slightly caramelized and a slight sediment is formed. Stirring occasionally.
3. Deglaze with the sherry and let the alcohol evaporate briefly.
4. Add the vegetable stock, the savory and half of the chopped parsley stalks and grate the potatoes over the vegetable grater into the stew. Simmer under the lid for 15 to 20 minutes. The cooking time also depends on personal preference, how crispy you like your vegetables. Feel free to test it after 15 minutes and let it simmer if necessary. For me personally, 15 minutes is enough. Season to taste with salt and pepper.
5. Finally, arrange on soup dishes and sprinkle with the parsley.
6. I have a nice piece of crusty black bread with it. Either with butter only or with lard, herb quark or cream cheese, depending on the taste of the guests.
7. Tip 1: ALWAYS use the stems with the parsley. They have more aroma than the leaves and give a nice bite.
8. Tip 2: The stew can also be varied depending on the vegetables you have. E.g. simply swap the carrot for beetroot or pumpkin or use lovage or horseradish instead of savory. Everything is delicious.
9. Tip 3: Use a smoked eel instead of the chorizo. Turn the soup into a smoky rustic eel soup. Do not fry or cook the eel, but only add it shortly before serving so that it absorbs some heat and gives off flavor.