Summary

Ingredients

• 500 g Kasseler cutlet
• 2 sausages, raw, coarse
• 1 large vegetable onion (s)
• 400 g potato (s)
• 400 g carrot (s)
• 150 g apricot (s), dried (soft apricots)
• 3 spring onion (s)
• 150 g crème fraîche
• 375 ml vegetable stock, hot
• 2 bay leaves
• 1 teaspoon caraway seeds
• salt and pepper
• some fat or oil for frying

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Instructions

1. Wash the smoked pork, cut into cubes. Skin the sausages, cut off small dumplings. Peel the vegetable onion and cut into large cubes. Melt the fat in a large soup pot, gently fry the onion pieces, smoked pork and sausage meat. Season with bay leaves, pepper and caraway seeds,
2. Pour in the broth. Halve the soft apricots, add. Clean the carrots, cut in half and cut into pieces. Peel and wash the potatoes and cut into cubes. Add both to the stew. Let cook for about 20-30 minutes.
3. In the meantime, clean the spring onions and cut into rings. Add to the stew 5 minutes before the end of the cooking time except for a few rings. Remove the saucepan from the heat, stir 100 g creme fraiche into the stew. Season again to taste. Spread the rest of the cream and the leek rings on the filled plates.