Delicious vegetable stew with sausages

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 750 g carrot(s)
• Vegetable broth, instant
• 1 onion(s)
• 1 tsp margarine
• 1 bag of sausages (Wiener in brine)
• 750 g potatoes
• 1 bunch of parsley
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very easy and quick

Wash the leek thoroughly and cut into not-too-thin rings (approx. 3-5 mm). Also wash, peel, and slice the carrots. Finely dice the onion. Fry the diced onion in the fat until translucent. Now add the leek and carrots and pour in water, season the water with vegetable stock, and simmer for about 15 minutes. Peel and wash the potatoes, cut them into small cubes (approx. 1-2 cm), and cook in salted water until tender. Drain the wiener sausages and slice them. Drain the potatoes and add them to the vegetable stock along with the sausages. Season again with instant stock if desired. Wash the parsley, chop it finely, and sprinkle it over the stew. Tip 1: The vegetables, as well as their weight, can be varied. This means you can use other vegetables. Or, if you’re not a fan of leeks, you can use less. The same applies to the potatoes. Tip 2: If you’d like the stew to be a little thicker, you can boil a few more potatoes and then mash them finely with a potato masher. The mashed potatoes are then added to the stew to make it a little thicker. Tip 3: If you want to skip the hassle of cleaning the vegetables, you can also use frozen vegetables.