Carrot stew "Moro style"

Ingredients for 4 servings:

• 800 g carrot(s)
• 500 g potatoes
• 1 bunch of soup vegetables
• 300 g Bockwurst (1 jar)
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 2 x 2 cm
• Salt and pepper, freshly ground
• e.g. parsley
• 1 tsp, sautéed rosemary
• 1 tsp, heaped thyme
• 1 ½ liters of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Peel the carrots, including those from the soup greens, so that you have about 1 kg of peeled carrots. Wash, dice, and cook separately in a pot for 60 minutes. Note: This is necessary to achieve the “Moro effect” – see also “Moro’s carrot soup” online. Now clean, wash, and chop the potatoes and the remaining soup vegetables (celery, leek, parsley). Peel, chop, or grate the ginger and garlic, and fry or sauté in a little oil if desired. Add the prepared vegetables, spices/herbs, and salt. Pour in 1.5 liters of water and simmer for about 15 minutes. Then add the frankfurters and the water. Once the carrots have cooked, drain and add to the stew. Sprinkle with parsley and freshly ground pepper when serving. It’s best to let it sit for a while first. It helps with diarrhea and doesn’t taste as bland as the classic.