John Myers
Vegetable Stew with Meat Sausage
The perfect vegetable stew with meat sausage recipe with a picture and simple step-by-step instructions.
- 400 g / Small, waxy potatoes Triplets
- 300 g / cleaned approx ½ Sellerieknolle
- 300 g Snack carrots
- 300 g Leek
- 100 g 1 Zwiebel
- 2 piece Garlic cloves
- 1 Piece the size of a walnut Ginger
- 1 rote Chilischote
- 50 g Ham cubes
- 300 g Delicatessen ham sausage
- 2 tbsp Butter
- 2 Liters / 8 tsp instant stock Vegetable broth
- 2 tsp Salt
- 1 tbsp Liquid Maggi wort
- 1 tbsp Ketchup Manis
- 1 tbsp Medium hot mustard
- 1 Cup / TK / own production Picked fresh parsley
- Peel, wash and dice triplets. Clean / peel the celery, first cut into slices and then into small diamonds. Peel the snack carrots with the peeler and cut diagonally into slices. Clean and wash the leek, quarter lengthways and cut into strips. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the butter (2 tbsp) in a large saucepan and fry the cloves of garlic, diced ginger, diced chili peppers and diced ham in it. Add the remaining vegetables (snack carrot slices, celery lozenges and leek rings) and fry with them. Deglaze / pour on the vegetable stock (2 liters / 8 tsp instant stock). Season with salt (2 teaspoons) of liquid Maggi seasoning (1 tbsp), sweet soy sauce (1 tbsp) and medium-hot mustard (1 tbsp). Simmer everything for about 25 minutes (let it boil and finally add / fold in the parsley. Serve the soup in small serving bowls.
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