Leek Stew

Info lungwurst

1. Lungwurst is eaten in some parts of northern Germany and Silesia during the cold season. It is similar to Bregenwurst, Kohlwurst or Pinkel. Lungwurst is heavily smoked and is also used for cabbage dishes and with legumes. Alternatively, crackers or mettends can be used.

Prepare and cook broth

1. Rinse and drain the room temperature clubs. Clean the soup greens, rinse, chop very roughly and let drain. Put the legs and soup greens in a suitable saucepan, cover with the water, add a little salt and pepper, bring to the boil, skim thoroughly, minimize heat and simmer with the lid on for 30 minutes. In the meantime, peel and dice the potatoes and add them to water. Clean the bunch of carrots, rinse and cut into slices of your choice. Clean the leek, leave about 10 cm of leek green, I remove all outer loose layers of the leek sticks, cut the sticks into 5 mm rolls, place in a colander, rinse thoroughly and let them drain. Cut the room temperature sausages into slices. Remove the soup greens from the broth and use elsewhere. Remove the legs from the broth and let cool down a little.

preparation

1. Add the soda, lovage leaves and leek to the broth and simmer with the lid on for 10 minutes over minimal heat. Remove the skin from the legs, remove the meat from the bones and cut into bite-sized pieces. After 10 minutes add the potatoes and carrots to the broth and simmer with the lid on for another 10 minutes. Stir gently every now and then. Now set the heat to zero and add the meat and sausage and heat in the stew for approx. 8 minutes without the lid. Season again with salt, pepper and nutmeg.

Serving

1. Arrange the stew decoratively on preheated soup plates and enjoy.