Moro stew – Moro carrot soup further developed

Ingredients for 4 servings:

• 500 g carrot(s)
• n. B. water
• 3 g salt
• 500 g potatoes or pasta or rice or oat flakes
• e.g. marjoram or other stomach-friendly herbs
• n. B. Salt to taste
• 250 g vegetables gentle on the stomach: e.g. kohlrabi, pumpkin, beets
• 250 g ground beef, lean
• 1 egg(s)
• salt and pepper
• n. B. herbs, stomach-friendly

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Dietary supplements for diarrhea, gastrointestinal problems, gastritis

Basic recipe for Moro soup (a miracle cure for severe diarrhea): Peel and chop the carrots. Boil in 1 liter of water for at least 90 minutes. Drain the water, refill to 1 liter, and puree with at least 3 g of salt. Drink a small portion several times a day. Variation: Filling Moro soup (bland diet for mild diarrhea, etc.): Prepare the basic recipe. Add potatoes, pasta, rice, or oatmeal and add them to the Moro soup. Season with salt and a stomach-friendly herb. I like to use marjoram. Variation: Moro stew (when you’re almost or completely well again): In addition to the basic recipe and the carbohydrates (potatoes, etc.), cook the vegetables in the Moro soup. Combine the ground meat and egg and season with salt, pepper, and parsley. Form small meatballs and add them to the boil. Season the stew with salt, pepper, and herbs. My choice here is marjoram with parsley. Other stomach-friendly herbs and spices include parsley, marjoram, oregano, thyme, rosemary, mint, caraway, anise, coriander, basil, or savory.