Charlottentopf Sweet and Sour

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 ..