Spring Stew

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g potato (s)
  • 250 g carrot (s)
  • 1 large kohlrabi
  • 1 small cauliflower
  • 1 onion (s)
  • 2 tablespoons oil
  • 2 tablespoon vegetable stock (instant)
  • 1 leek
  • 2 Bratwurst, not scalded
  • 1 bunch chervil
  • salt and pepper
Spring Stew
Spring Stew

Instructions

  1. Peel, wash and cut the potatoes, carrots and kohlrabi. Divide the cauliflower into florets, finely dice the onion.
  2. Heat 1 tablespoon of oil in a saucepan. Sauté the onion, potatoes, carrots, kohlrabi and cauliflower in it. Pour in 1 liter of water, bring to the boil and stir in the vegetable stock. Cook everything for about 20 minutes. Clean and wash the leek, cut into rings and add to the vegetables 10 minutes before the end of the cooking time.
  3. Heat 1 tablespoon of oil in a pan. Press the bratwurst directly out of the skin into the pan as dumplings and fry while turning. Just before the end of the cooking time, add the dumplings to the soup. Season the soup with salt and pepper. Pluck the chervil leaves and sprinkle them on the soup.
  4. The stew tastes even better when warmed up.

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