Mixed Carrot Stew

5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 400 g Fresh carrots
  • 50 g Celery bulb
  • 50 g Celery green
  • 1 stalk Parsley
  • 40 g Potato
  • 20 g Red peppers
  • 50 g Swede (turnip) cooked
  • 20 g Red onion, diced

Meat and sausage:

  • 80 g Diced Kassel meat
  • 40 g Bockwurst
  • 20 g Cabanossi sausage

Broth and Spices:

  • 1 L Water
  • 1 piece Meat soup clear bouillon cubes
  • 1 pinch Mill pepper
  • 1 pinch Mill salt


  • 1 piece Rolls diced and roasted

Additionally, depending on your taste:

  • Soup seasoning



  • Clean and wash the vegetables and chop them into cubes and pieces and put them ready. Also dice and cut the meat and sausage layers.


  • Put both in the saucepan with the appropriate amount of water, add the greens and let cook slowly. Finally, don't forget to season and taste.


  • As a starter or main course at lunchtime, in summer and especially in winter when it is stormy and snowing.
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Written by John Myers

Professional Chef with 25 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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