Potato and Carrot Stew

Summary

Ingredients

• 2 kg potato (s), waxy
• 1 kg carrot (s)
• 2 packs ham, diced
• 250 g soup reens, fresh
• 2 tablespoon stock, grained
• 0.5 ½ bunch spring onion (s), cut into small pieces
• 2 teaspoons curry
• 2 teaspoons sugar
• 125 ml milk
• 1 ½ liters water, as well as if necessary
• 1 ½ tablespoon Maggi, or some Maggi herb
• 9 sausages, Viennese sausages or poultry Viennese
• 1 tablespoon mustard, medium hot
• 1 teaspoon parsley, fresh

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Instructions

1. Peel the potatoes and put them in plenty of salted water. Add the finely chopped and cleaned carrots.
2. Now clean the soup greens and cut into small pieces.
3. Now we start with the ham cubes - preferably sear them briefly in a 5 liter saucepan, then add the spring onions for 2 minutes and sprinkle some of the spices on everything.
4. In the next step add the potatoes and carrots - stir briefly so that the ham cubes can also be seen on top and then pour water over everything until the potatoes are completely under water.
5. Then add the remaining spices, the stock and the mustard and let everything simmer for about 40 minutes.
6. 5 minutes before the end you should add the Viennese so that they are also warmed up.
7. Finally, remove the wieners and process the stew evenly with the hand blender until it has the desired consistency - CAUTION! Some people like it a little more viscous - in this case skim off about half a liter of brew first and then puree it.
8. Now add the wieners again and the chopped fresh parsley - pour the milk over it, stir in and serve.