Summary

Ingredients

• 1 kg potato (s)
• 1 onion (s)
• 50 g tomato paste
• 20 g clarified butter
• 3 tablespoon, crushed parsley
• 1 tablespoon salt
• 1 tablespoon dill
• 1 ½ liter broth
• 300 g Cabanossi
• 0.5 tablespoon ½ pepper

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Instructions

1. Peel and dice the onion. Peel the potatoes and cut into small pieces or cubes, the larger the potato pieces, the longer the stew will have to cook. Dice the Cabanossi.
2. Heat clarified butter in a large saucepan and sauté the onions until translucent. Add the potato pieces and fry briefly. Add the tomato paste and pour in the broth. Add salt, pepper, parsley and dill and simmer on a medium flame for 30 minutes without the lid. Stir occasionally. When the broth slowly thickens, add the Cabanossi and simmer on a low heat for another 10 minutes. Stir more often. If necessary, add salt and pepper to taste.