Stew with Leipziger Allerlei

Ingredients for 4 servings:

• 2 packs of vegetable mix (Leipziger Allerlei), frozen
• 1 pack of dumplings (marrow dumplings)
• 4 m.-sized potatoes
• Water
• 2 tbsp butter
• 1 tbsp flour
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Place the frozen vegetables in a large pot and fill with water. If you prefer a thicker consistency, add enough water to just cover the vegetables. If you prefer a thinner consistency, just add more water. The water can come straight from the tap or, if you’re in a hurry, pre-boiled in a kettle. Cook everything until the vegetables are cooked through but not too soft. Peel the potatoes, cut them into small cubes, and cook them separately. Drain the diced potatoes and add them to the vegetables. Melt the butter in a small pan until it stops bubbling. Sprinkle the flour over the vegetables, stirring constantly until they reach a light brown color. Do not let it overbrown. Pour the finished roux into the still-hot soup and stir well. Bring everything back to a boil briefly and season with salt and pepper. Finally, add the dumplings. They can be added from frozen; the residual heat will warm them up. It’s best to make the stew the day before so it’s well-seasoned.