John Myers
Hearty Potato Stew À La Papa
The perfect hearty potato stew à la papa recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 1 Sweet potato approx. 500 g
- 1 piece Celery approx. 250 g
- 1 Kohlrabi
- 250 g Carrots
- 200 g Onions
- 200 g Red onions
- 1 piece Leek approx. 50 g
- 2 Large cloves of garlic
- 1 piece Ginger approx. 20 g
- 1 Red chilli pepper
- 2 tbsp Oil
- 2 tbsp Tomato paste
- 1,5 liter Clear broth (3 tbsp instant)
- 2 tsp Salt
- 1 tsp Pepper
- 0,5 tsp Chilli flakes
- 200 g Sour cream
- 2 tbsp Sweet soy sauce
- 1 Cup Plucked parsley
- 6 Stalk Parsley for garnish
- 6 tbsp Sour cream
- Peel / clean and dice potatoes, sweet potatoes, celery and kohlrabi (approx. 2 cm * 2 cm / here with a Genius kitchen helper). Peel the carrots with the peeler, scrape with the carrot blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 5 mm thick) with the knife. Peel and quarter the onions, cut into wedges and assemble. Clean and wash the leek and cut into rings. Peel the garlic cloves and ginger and dice them very finely. Clean, wash and finely dice the chilli pepper. Wash the parsley, shake dry and pluck. Heat oil (2 tablespoons) in a large saucepan and fry the onion wedges with the ginger cubes, garlic clove cubes, chilli pepper cubes and tomato paste (2 tablespoons) vigorously so that everything takes on a little color. Deglaze / pour in the broth (1.5 liters) and add the prepared vegetables (potato cubes, sweet potato cubes, celery cubes, kohlrabi cubes, carrot blossoms and leek rings). Season with salt (2 teaspoons), pepper (1 teaspoon) and chilli flakes (½ teaspoon) and cook everything with the lid closed for approx. 25 minutes. Fold in the sour cream and the plucked parsley (1 cup) and season with sweet soy sauce (2 tbsp) to taste. Garnish the soup with hot parsley and serve a dollop of sour cream.
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