John Myers
Charlottentopf Sweet and Sour
The perfect charlottentopf sweet and sour recipe with a picture and simple step-by-step instructions.
- 500 gr Charlotten
- 1 medium sized Sweet potato
- 1 bunch Spring onions
- 1 bitter Apple
- 4 dried Apricots
- 1 unblown Bratwurst
- 1 small cup Red wine vinegar
- 2 small cups Mineral water
- 2 Garlic cloves
spices
- 1 tl Rosemary
- 2 el Sugar
- 1 tl Sea-Salt
- 0,5 tl Pepper
- this soup is a souvenir from the south of france a few years ago …. i first peeled off the charlotten instead of chopping it … the sweet potato was peeled and cut into small cubes. The apple was peeled off and also diced. I cut the bunch of spring onions into small rings .. diced apricots, chopped garlic. garlic was finely chopped ..
- I pressed very small balls out of the un-scalded bratwurst … that’s just raw mass before it comes into broth .. and can be easily formed into dumplings ..
- When all the preparations were made, I heated some oil in a pot..that the charlottes came in first..on the charlottes was all the sugar, it had to caramelize a little bit .. on top of that came the sweet potato cubes. Then the meatballs and the spring onion rings .. everything browned briefly .. I now poured the cup of red wine vinegar and twice the amount of mineral water .. I then spiced it with rosemary-salt-pepper.
- the soup simmered for 20 minutes only at medium temperature !!! .. after 20 minutes I added the apricot and apple cubes and let the soup steep on the lowest flame, for the last 10 minutes … serve immediately and with one eat a piece of baguette …. tip: the charlottes should stay whole, so stir only very carefully and only simmer in moderate heat ..
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