Thuringian Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sausages (Thuringian)
- 500 g potato (s)
- 2 onions)
- 150 g ham, diced
- 1 ½ liter vegetable stock
- 400 g Brussels sprouts
- 1 teaspoon, heaped thyme
- 200 g cream
- 6 tablespoon mashed potato powder
- salt and pepper
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and remove the withered outer leaves. Cut off the stalk a little. Cut the sausages into slices, peel and dice the onions.
- Fry the bratwurst slices and onion cubes together with the ham cubes in a high saucepan with the oil for about 5 minutes. Deglaze the whole thing with the broth and bring to the boil. Add the Brussels sprouts and cook for 10 minutes.
- Meanwhile, peel and dice the potatoes. After the 10 minute cooking time add the potatoes and simmer for another 5 minutes. Then stir in the cream and thyme. Thicken the soup with the mashed potato powder (add 6 tablespoons first and 1 - 2 tablespoons more until the desired consistency).
- Now simmer on a medium heat for 15 minutes and stir occasionally. Season to taste with salt and pepper.
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