Turnip stew Ritter Runkel

Ingredients for 4 servings:

• ½ swede(s), approx. 500 g, or a small
• 3 carrots
• 3 potatoes
• 2 onions
• 2 Kasseler cutlets
• 2 Mettenden
• 1 bunch of soup vegetables
• 3 tbsp butter
• 2 tbsp flour
• salt and pepper
• Caraway seeds
• nutmeg
• some sugar
• a few stalks of parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 35 minutes

Chop the soup vegetables and an onion not too finely. Bring everything to a boil with the smoked pork, cover with cold water, and then simmer gently for about an hour until you have a rich broth. In the meantime, peel the swede, carrots, and potatoes and cut them into roughly equal-sized cubes. Set everything aside in a bowl. (It’s best to peel the swede a little more generously, as it’s often woody under the skin.) Dice the second onion and set it aside in a separate bowl. Now remove the meat from the broth. This can continue to simmer. Let the meat cool slightly, then cut into bite-sized pieces. Transfer the broth to a sufficiently large bowl. Melt 1 tablespoon of butter in the soup pot and fry the diced meat and onion until the onions have taken on some color. Add the diced vegetables and fry briefly. Now deglaze with the broth (either directly through a large sieve or strained beforehand). The vegetables should be completely covered with liquid! Season generously with salt, pepper, and caraway seeds. Simmer for about 40 minutes. Season to taste with salt, pepper, sugar, and nutmeg. Slice the mettenden sausages and add them to the stew. Reduce the heat completely and let them simmer. During this time, make a roux with 2 tablespoons of butter and 2 tablespoons of flour and add them to the soup. Serve on plates with chopped parsley. My tip for vegetarians/vegans: The stew tastes delicious even without meat and mettenden sausages! If you do, add smoked salt to the seasoning. Replace the butter with margarine or oil.