in Eastern Europe

Eastern European-style turnip stew

updated

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Ingredients for 4 servings:

  • 1 turnip(s), 1 – 1.5 kg
  • 1 onion(s)
  • 1 stalk(s) leek
  • 300 ml bread drink, or sauerkraut juice
  • 4 Mettwurst, or Kasseler or similar
  • 2 tbsp, strained broth, grained
  • 1 tbsp savory
  • 1 tbsp paprika powder, sweet
  • 1 pinch(s) of pepper
  • 1 n. B. Tomato paste
  • 1 n. B. Water
  • some oil

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Finely grate the turnips. Finely chop the onion and leek and sauté in oil until translucent. Now add the turnips and fill with sourdough and water until everything is covered. Add the spices. Pierce the sausages several times and add them to the soup. Simmer for about 45-60 minutes. Season to taste, adding a little more sourdough and salt to taste. The stew tastes best when prepared the day before. Tip: You can also add other vegetables as desired, such as potatoes, carrots, peppers, etc.

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Written by John Myers

Professional Chef with 29 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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