Description
Kräftiger Gemüseeintopf mit zarten Kartoffeln, süßlichen Karotten und würzigem Kohlrabi in aromatischer Rinderbrühe. Rote Zwiebeln und Butter sorgen für samtige Textur und herzhaften, vollmundigen Geschmack.
Ingredients
Scale
- 2 red onions
- 600 g potatoes
- 500 g carrots
- 2 kohlrabi
- 2 tablespoons butter or margarine
- 1 liter strong beef broth (instant or homemade)
- Salt (preferably celery salt)
- White pepper
- 300 ml cream
- 4 Vienna sausages
- 125 g smoked bacon
- Plenty of chopped parsley
Instructions
- Peel the red onions and slice them into fine rings. Peel the potatoes, wash them thoroughly, and cut them into cubes. Wash the carrots, peel them if desired, and cut them into cubes. Peel the kohlrabi and dice them as well. Arrange all the prepared vegetables on a tray or board for easy access.
- Place a large, heavy-bottomed pot on the stove over medium heat. Add the butter or margarine and let it melt completely. Once melted, add the sliced onion rings to the pot. Sauté the onions gently, stirring occasionally, until they become soft and translucent but not browned, about 5 minutes.
- Add the cubed potatoes, carrots, and kohlrabi to the pot with the onions. Stir the vegetables together and allow them to sauté for another 5-7 minutes, letting them begin to soften and absorb the onion flavor.
- Carefully pour in the hot beef broth, ensuring all the vegetables are covered. Stir to combine. Season the mixture generously with salt (celery salt is especially recommended for extra flavor) and a good amount of freshly ground white pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the stew cook for about 30 minutes, or until all the vegetables are tender when pierced with a fork.
- When the vegetables are soft, reduce the heat to low. Pour in the cream and stir gently to incorporate. Do not allow the soup to boil after adding the cream, as this could cause it to curdle. Slice the Vienna sausages into bite-sized pieces and add them to the pot. Let them warm through in the hot soup for about 5 minutes.
- While the sausages are warming, cut the smoked bacon into thin strips. Place a skillet over medium heat and add the bacon strips. Fry them until they are browned and crisp, stirring occasionally to prevent burning. Once crispy, transfer the bacon to a paper towel-lined plate to drain any excess fat.
- Taste the soup and adjust the seasoning with more salt or white pepper as needed. If desired, add a few drops of liquid seasoning (such as Maggi) to enhance the flavor.
- Ladle the hot vegetable stew into serving bowls. Sprinkle each portion generously with the crispy bacon strips and plenty of freshly chopped parsley. Serve immediately, ideally with crusty bread or rolls on the side.
Notes
For extra depth of flavor, you can add a bay leaf or two while the vegetables are simmering, but be sure to remove them before serving. If you prefer a vegetarian version, use vegetable broth and omit the sausages and bacon. The stew tastes even better reheated the next day, as the flavors have more time to meld. Feel free to add other root vegetables or peas for variation.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 15-20g
- Cholesterol: 30-60mg
