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Colorful Vegetable Stew with Bacon

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 41 kcal

Ingredients
 

  • 1 Carrot
  • 1 Parsley root
  • 2 Rods Celery
  • 2 Potatoes
  • 0,5 small Turnip
  • 1 smaller Leek
  • 6 Tomatoes
  • 1 Onion
  • 100 g Mixed with bacon, sliced
  • 2 small Garlic cloves
  • 2 tbsp Tomato paste
  • 1 liter Water
  • 2 Bay leaves
  • 4 Juniper berries
  • 4 Allspice grains
  • 1 piece Mace
  • 1 tsp Seasoned salt
  • 1 tsp Garlic pepper
  • Telly cherry pepper
  • Freshly grated nutmeg
  • 4 tbsp Cream cheese
  • Dried marjoram
  • Dried lovage
  • Oil

Instructions
 

  • Peel the carrot, parsley root, celery, potatoes, turnip, onion and garlic. Cut the leek into rings, wash, wash tomatoes. Wash and dice the first 6 vegetables. Grate the garlic. Halve the tomatoes, remove the stalk and quarter. Dice the bacon.
  • Heat the oil in a large saucepan and roast the bacon with onions, then roast the tomato paste and garlic! Add the vegetables except for the tomatoes, mix well and fry briefly, then add the tomatoes and deglaze with water. Add the juniper berries, bay leaves, allspice grains, mace, seasoned salt and garlic pepper! Mix everything well.
  • Put the lid on and cook for 20 minutes! Then add marjoram and lovage! Then remove the spice grains and bay leaves and, if necessary, season again with seasoning salt, garip pepper, pepper and nutmeg! Puree some of the soup, but it doesn't have to 🙂 Refine with cream cheese!
  • It also tastes great without bacon or with sausages! 🙂

Nutrition

Serving: 100gCalories: 41kcalCarbohydrates: 0.4gProtein: 2.7gFat: 3.2g
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Written by John Myers

Professional Chef with 25 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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