Vegetable Pot with Dumplings La Grandpa
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 1 bunch soup greens
- 150 g carrot (s)
- 3 tablespoon vegetable stock, instant
- 250 g minced meat (beef)
- 1 tablespoon tomato paste
- 1 clove garlic
- salt and pepper
- 1 teaspoon olive oil
- 300 g beans, reen, frozen
- 1 leek
- 1 piece (s) celery
- Cayenne pepper
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut them into large pieces. Clean the leek, celery and soup greens and also roughly cut into pieces. Peel the carrots and cut into thick slices.
- Bring about 1.5 liters of water to the boil, stir in the vegetable stock and bring to the boil again. Add the potatoes and vegetables and cover and simmer over medium heat for about 20 minutes.
- In the meantime, peel the garlic clove, cut it into small pieces and knead it with the minced meat and tomato paste. Season with salt and pepper. Shape the minced meat into small dumplings and fry them in heated olive oil. Put the beans and dumplings in the saucepan and let everything simmer for about 10 minutes. Season with salt and cayenne pepper and serve.
- Pole bread tastes good with it.
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