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Leek and Carrot Stew with Cabanossi

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Leek and Carrot Stew with Cabanossi

The perfect leek and carrot stew with cabanossi recipe with a picture and simple step-by-step instructions.

  • 200 g Leek
  • 80 g Carrots
  • 50 g Zucchini
  • 50 g Potatoes
  • 1 st Onion
  • 30 g Juniper ham
  • 1 piece Cabanossi (boiled sausage)
  • 1 piece Meatball, cut up
  • 1 l Water
  • 1 tsp Instant broth, see m. KB
  • 1 pinch Pepper
  • 1 pinch Chilli (cayenne pepper)
  • 2 stem Chopped parsley

Leek and carrot stew with Cabanossi:

  1. Bring the broth to the boil, roughly cut the sliced ​​vegetables and the meat and sausage pieces and add them to the hot soup pot. Simmer for 10 minutes at half the heat and season.
Dinner
European
leek and carrot stew with cabanossi

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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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