Potato and vegetable stew with frankfurters

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 700 g potatoes, mainly waxy
• 1 small kohlrabi
• 250 g cauliflower
• 4 frankfurters
• 1 tsp caraway seeds
• 2 tbsp oil
• 1 ½ liters of meat broth
• 1 pinch of nutmeg, freshly grated
• 1 bay leaf
• 1 pinch of salt
• 1 pinch of pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

hearty

Wash and trim the vegetables. Rinse and peel the potatoes. Peel the kohlrabi. Divide the cauliflower into florets. Chop everything into bite-sized pieces and fry in hot oil with the caraway seeds for 5 minutes, stirring occasionally. Deglaze the vegetables with the meat broth, season with nutmeg, bay leaf, salt, and pepper, and simmer covered for 15-20 minutes until soft. Add the frankfurters 10 minutes before the end of cooking and heat through. Season again to taste. Serve on hot plates. Wash the parsley from the vegetables, shake dry, chop, and sprinkle over the stew. Serve with rustic baguette or rye bread. Of course, you can mix and match the vegetables according to the season or use whatever the garden provides. This stew serves 4-6.