Melly's turnip soup

Ingredients for 12 servings:

• 1,500 g swede(s)
• 2,400 g potatoes
• 9 carrots
• 9 onions
• 100 g butter
• 2 ½ liters vegetable broth
• 12 Mettwursts or approx. 1 kg minced meat
• salt and pepper
• some caraway, if desired
• some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

so it tastes really delicious to us

Peel the turnips (if not frozen) and potatoes and cut into small cubes. Peel and roughly dice the onions. Peel and slice the carrots. Heat the butter in a saucepan. Sauté the onions over low heat, stirring constantly. Add the potatoes, turnips, and carrots. Sauté well, then deglaze with the stock. Bring to a boil, add the sausages, and simmer for 45 minutes (30 minutes is sufficient for fewer ingredients). Season the stew with salt, pepper, and a little parsley. If you have a sensitive stomach, add some caraway seeds. Purée the soup with a hand blender until slightly soft. Serve with freshly buttered bread.