Vegetable – Chicken – Stew

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 8)

Ingredients

  • 2 liters water
  • 1 bay leaf
  • 1 onion (s), sliced
  • 1 handful Brussels sprouts, frozen
  • 2 chicken leg (s)
  • 700 g carrot (s), cut into small pieces
  • 300 g soup veetables, frozen
  • 20 peppercorns, ground in a mortar
  • 10 juniper berries, crushed
  • 3 teaspoons marjoram, wilder
  • 3 teaspoons basil
  • 1 pinch (s) sugar
  • 500 g sauerkraut
  • 2 jacket potatoes, mashed
  • Seasoned Salt
Vegetable – Chicken – Stew
Vegetable – Chicken – Stew

Instructions

  1. Put everything from water to jacket potatoes into the water, let boil until the carrots are firm to the bite to soft and / or the meat comes off the bones, cut the meat into small pieces, remove the bones.
  2. Season to taste with herbal salt, you need 1.5 teaspoons approx.
  3. Own recipe

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