Viking pot

Ingredients for 6 servings:

• 500 g minced meat
• 1 slice(s) toast, alternatively bread or breadcrumbs
• 1 kg potatoes
• 1 stalk(s) leek
• 5 carrots
• 300 g peas (frozen)
• 1 onion(s)
• 200 g whipped cream
• Vegetable stock cubes
• Corn starch, alternatively flour

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

With leek, carrots, peas, potatoes and meatballs

Peel the potatoes, cut into equal-sized pieces, and boil in salted water until al dente. Drain the water before they are fully cooked and set the potatoes aside. Finely chop half of the onion. Mix well with the minced meat, a piece of moistened toast (or bread or breadcrumbs), salt, and pepper. Form the minced meat into small balls and fry them in a hot pan with oil. When they are nicely browned, set them aside. Peel the carrots, cut them into small strips, and sauté them in a large pot with the rest of the onion. Wash the leek and cut it into half rings. After 5 minutes, add the leek and peas to the pot. Sauté briefly and dust with cornstarch or flour. Now dissolve the vegetable stock in 1 liter of water, if desired. Deglaze the vegetables with the stock and cream. Increase the heat to high and bring to a boil while stirring. Add the meatballs and potatoes. Bring to a boil again.