Summary

Ingredients

• 1 bunch soup greens
• 2 onions)
• 1 kg potato (s), mainly waxy
• 4 tablespoon clarified butter
• 400 g Kasseler cutlet (s), loosened
• 1 ½ liter vegetable stock
• a bit salt
• some pepper
• 2 bay leaves
• 1 bunch parsley, smooth
• 200 g sour cream
• 1 pinch (s) sugar
• some nutmeg, freshly grated

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Instructions

1. Clean or peel and rinse the soup greens. Peel the onion. Peel and wash the potatoes. Rinse the smoked pork and pat dry. Roll everything.
2. Heat the clarified butter in a casserole and fry the potato cubes until golden brown. Then take it out and fry the smoked pork with the onion and green soup cubes in the frying fat for about 5 minutes. Deglaze with the vegetable stock, add the potato cubes and bay leaves, bring to the boil and simmer over a low heat for about 20 minutes.
3. Rinse the parsley, shake dry and chop the leaves. Puree with the sour cream and season with a little salt, pepper and a pinch of sugar. Season the stew with a little salt, pepper and some freshly grated nutmeg. Remove the bay leaves, distribute the stew on plates and put some parsley butter on top.