in Germany, Soup Recipes

Potato and leek stew with sausages

updated

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Ingredients for 8 servings:

  • 1 kg potatoes
  • 2 carrots
  • 500 g leek
  • 3 tbsp butter
  • 2 liters vegetable stock
  • 8 Vienna sausages
  • 1 bunch of parsley
  • 200 ml crème fraîche
  • Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and carrots and slice thinly. Trim and wash the leek, and slice it into fine rings. Melt the butter in a saucepan, fry the potatoes and carrots briefly, add the leek, and pour in the vegetable stock. Bring to a boil and simmer for 20 minutes, until the vegetables are almost tender. For the last 10 minutes, add the sliced ​​sausages. Wash and chop the parsley. Just before serving, stir in the crème fraîche and sprinkle the parsley over the meat. Season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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