Vegetable Stew with Beef Sausage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans tomato (s), chopped
- 3 medium potato (s)
- 4 medium carrot (s)
- 1 large kohlrabi
- 1 large zucchini
- 1 large eggplant (s)
- 3 teaspoon, heaped vegetable stock, instant
- 2 beef sausages
Print Recipe
Pin Recipe Instructions
- Pour the tomatoes into a large saucepan and season with 2 - 3 teaspoons of broth powder. I`m already turning on the stove here so that the tomatoes can get hot and peel and dice the ingredients directly into the pot in the order given above, this works out well with the cooking times. Potatoes, carrots and kohlrabi are peeled and cut into bite-sized cubes, zucchini and aubergine are quartered and cut into pieces.
- After adding the aubergine, the stew has to simmer over low heat for about 20-30 minutes until the aubergine begins to disintegrate and the potatoes are soft. In the meantime, stir more often and add some water if necessary. Then turn off the stove, cut the sausages into thin slices and let them get hot in the stew for 5 - 10 minutes. Possibly season again with broth powder.
- Sounds boring, but tastes delicious!
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