Summary

Ingredients

• 1 small savoy cabbage, approx. 500 g
• 1 leek
• 3 carrot (s)
• 1 parsley root (s)
• 500 g potato (s), finely diced
• 1 liter bouillon
• 1 bay leaf
• 1 clove (s)
• 3 juniper berries
• salt
• Pepper, freshly ground
• 4 sausages, Mettenden (smoked sausages)
• 200 g sour cream, to taste

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Instructions

1. Clean the vegetables and potatoes. Cut the leek and carrots into thin slices. Cut the potatoes, root parsley and carrots into small cubes. Eighth savoy cabbage, remove the stalk and cut into fine slices.
2. Cut the Mettenden in slices and gently fry in a large saucepan and leave out. Then add the prepared vegetables and sweat briefly. Add the spices and fill up with the broth. Cook with the lid closed for about 20 minutes.
3. When the potatoes and carrots are soft, the stew is ready and the sour cream can be stirred in and served as desired.