potato stew

Ingredients for 4 servings:

• 1 kg potatoes (preferably waxy)
• 150 g carrot(s)
• 1 root(s) parsley
• 150 g celeriac
• 1 stalk(s) leek
• 1 onion(s)
• ½ bunch marjoram, fresh or 1 tbsp dried
• 3 tbsp butter
• 1 liter vegetable broth
• 2 bay leaves
• 100 g whipped cream
• 300 g pork mince
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse, peel, and dice the potatoes, carrots, parsley root, and celery. Clean and rinse the leek, then slice diagonally into rings. Peel and finely dice the onion. Rinse the marjoram, shake dry, and pick off the leaves. Sauté all the vegetables, except the leek, in 2 tablespoons of butter in a soup pot. Pour in the stock. Add 1 teaspoon of marjoram leaves and the two bay leaves. Cover and simmer the soup over low heat for about 10 minutes. Meanwhile, heat the remaining butter in a saucepan and sauté the leek rings until translucent. Strain half of the soup through a sieve. Pour in the remaining soup. Stir in the cream and simmer for another 5 minutes. Using wet hands, form the minced meat into small dumplings and let them simmer in the soup for 8 minutes. Season the soup with salt, pepper, and the remaining marjoram. Recipe variation: Instead of using Mettklchen (meat dumplings), simply dice 200g of feta cheese. Prepare the soup as directed and sprinkle the cheese over the soup.