Carrot stew with sausage balls

Ingredients for 4 servings:

• 750 g carrot(s)
• 600 g potatoes
• 2 m.-sized onion(s)
• 100 g bacon, streaky, smoked or ham cubes
• 3 pieces of bratwurst (if possible, fine uncooked)
• 2 tbsp oil
• Salt
• Pepper, white
• 1 tsp marjoram, dried
• 1 ¼ liters vegetable broth
• ¼ liter chicken broth
• Celery salt
• 1 bunch of parsley

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Hearty and strong

Clean, wash, and slice the carrots. Peel and wash the potatoes, and slice them. Peel the onions and slice them into thin wedges; dice the bacon. Squeeze the sausage meat out of the skin and form into small balls. Heat the oil in a large pot and fry the sausage balls (in two batches if necessary) in the hot oil until crispy and browned on all sides. Add the bacon and onion wedges and brown them. Remove the sausage balls with a slotted spoon and sauté the carrot and potato pieces in the frying fat. Season with salt, pepper, and marjoram. Pour in the hot (!) vegetable broth, cover, and cook for 30-40 minutes. Then add the hot chicken broth (it should be quite strong) and the sausage balls, and simmer gently for another 10-15 minutes. Season the stew to taste with celery salt and pepper. Chop the parsley and sprinkle it over the top. In the original recipe, this soup was prepared without celery salt and only with 1.5 liters of vegetable broth. Since we like our soup hearty, I came up with the idea of ​​adding chicken broth and celery salt; this gives the whole thing a heartier flavor. We also add a little Maggi to the dish, but everyone can adjust it to their liking. A good alternative is to cook fresh lovage (Maggi herb) with it. The stew gains in flavor when reheated and is then enough for at least two people.