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
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the potatoes, carrots and kohlrabi. Divide the cauliflower into florets, finely dice the onion.
- 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.
- 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.
- The stew tastes even better when warmed up.
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