Winter is soup time – only the cold season will obviously not last much longer. Spring is slowly approaching us. It’s time to savor soup season again. Why not try this delicious vegetable stew made from the simplest ingredients that the whole family will enjoy!
Also read: The best potato gratin ever! Casserole recipe with potatoes, ground beef and feta cheese – so delicious it’s just addicting >>
Various types of vegetables, spicy lovage and sausages are added – and because mustard is added to the soup, it becomes an absolutely spicy delight. Only problem: the soup requires a little work, because the vegetables must be cleaned and cut into small pieces. But: it’s worth it, I promise!
Also read: Two quick apple pies from the DDR baking book – so quick, so easy, so delicious! >>
Sausage Vegetable Stew Recipe: This soup is a hit!
On the other hand, the cooking is done almost by itself – and the quantity is more than enough for several days. By the way, don’t skimp on the mustard at the end: it may seem strange to put it directly in the soup, but you will be amazed at how tasty it is! Here is the brilliant recipe.
You will need: vegetable oil, 1 onion, two bunches of soup greens, 100 grams of parsnips, 300 grams of potatoes, 1 liter of beef or vegetable broth, bay leaves, dried lovage, plenty of medium-strong mustard, sausages to taste, salt, pepper, nutmeg and paprika powder.
To read also: Delicious raisin cake with rosemary sugar: you have to try THIS recipe from Italy! >>
Here’s how it works: Peel the carrots, leeks and celery from the packet of greens and cut them into small cubes. Put the parsley aside for now! Peel the parsnips and potatoes and cut them into small cubes. Peel and chop the onion and brown it in a little oil in a large saucepan. Then add the vegetables (except the potatoes) and sauté for about five minutes. Pour in the beef broth and bring to a boil. Lower the heat, put the lid on and simmer for about 10 minutes.
Cooking vegetable soup: Sausages and mustard complete the recipe
Add the diced potatoes, two bay leaves and a generous pinch of lovage, continue to simmer until the potatoes are cooked. Meanwhile, wash and chop the parsley. When the potatoes are cooked, add the parsley. Then generously add the mustard to the soup and stir until dissolved.
Now also read: Two GDR Recipes: Mashed Potatoes Grandma’s Way – and How to Make Delicious Potato Cookies From Leftovers! >>
Season with salt, pepper, nutmeg and a little paprika powder. Finally, cut the sausages into slices and let them warm up in the hot soup. It goes well with delicious crusty bread. Enjoy your lunch!