Potato and vegetable stew

Ingredients for 4 servings:

• 2 onions
• 1 bunch of soup vegetables
• 2 stalks of oregano, approx.
• 400 g potatoes, waxy
• 150 g smoked and streaky bacon
• 300 g Nuremberg bratwurst
• 1.2 liters of vegetable broth, approx.
• Salt and pepper, black, freshly ground
• 100 g peas, frozen
• 80 g mashed potato powder, approx.

Instructions

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

With Nuremberg bratwurst

Peel and roughly dice the onions. Trim, peel, and rinse the vegetables. Finely dice the celery, dice the carrots slightly larger, slice the leek into thin rings, and chop the parsley. Rinse the oregano and chop it as well. Peel the potatoes and dice them the same size as the carrots. Finely dice the bacon. Heat a soup pot on the stovetop and fry the bacon cubes without adding any fat. Then remove the bacon cubes and fry the Nuremberg sausages in the hot bacon fat on all sides for about 5 minutes. Then remove them as well. Briefly fry the onions in the hot frying fat. Add the celery, carrots, potato cubes, leek, and bacon cubes and fry briefly. Deglaze with the vegetable stock, bring to a boil, then cover and simmer for about 20 minutes. Season with salt and pepper. About 5 minutes before the end of the cooking time, add the peas, chopped parsley, and oregano and stir in. Slice the Nuremberg sausages, add them to the stew, stir in, and heat through. Then stir in the mashed potato powder, bring back to a boil, and season to taste.