Rusitkaler Bratwurst and Mustard Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sausae, fresh
- 500 g potato (s)
- 2 carrot (s)
- 1 zucchini
- 1 bunch spring onion (s)
- 2 onions)
- 1 glass mustard, medium hot
- possibly mustard, spicier
- 1 liter meat broth
- 1 cup cream
- salt and pepper
- possibly Worcestershire sauce
- possibly mashed potatoes powder
Print Recipe
Pin Recipe Instructions
- Fry the sausage in the pan. During this time, cut all the vegetables into bite-sized pieces. Then take the sausage out of the pan, put the vegetables in the same pan and sauté a little so that they get some color. You only leave a little of the spring onion.
- Now add the broth and finish cooking the vegetables. When the vegetables are still firm to the bite, add the cream. Finally, depending on your taste, stir in up to a glass / tube of mustard and heat the sausage, which has meanwhile also been cut into bite-sized pieces, in the soup.
- Season to taste with salt, pepper and, if necessary, a few splashes of Worcester sauce. Depending on the consistency (depends a little on the type of potato), I thicken the soup a little with 1 - 2 mashed potatoes or some mashed potato powder. Finely chop the rest of the spring onion and garnish each plate a little. Serve with baguette, fresh bread or the like.
- The amount of mustard and the cream is variable. Since I love mustard, I always use a relatively large amount here. If you like it spicier, you can also add some spicy mustard.
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