Warm soup on cold winter days – what could be better? The hearty potato stew with sausage, made according to grandma’s recipe, warms body and soul.
A steaming bowl of soup or stew is probably the tastiest way to warm up during the cold season. There could be something to eat every day in autumn and winter without getting bored. After all, there are plenty of recipes for broths with ingredients, as well as for creamy vegetable soups.
Stews, soups and the like – vitamins to eat
In addition to classics such as the tried-and-tested chicken soup and a pumpkin-ginger soup as the ultimate immune booster during colds, you can also find numerous more modern variations of traditional soup recipes on the Internet. In addition, soups can be prepared very healthily. If you save on animal products such as milk, cream and butter when cooking, you will primarily absorb valuable nutrients, vitamins and fiber through the vegetable-rich soups. Plus it’s cooked Vegetables in the Soup is easier for the body to digest than in its raw state.
Potatoes are a carbohydrate-rich and filling main ingredient in many soups and stews. Whether in the form of small floating pieces or pureed until smooth and creamy, the vegetables can be found in many recipes. In addition to the hearty potato soup with sausages, the creamy potato soup with cucumber is also impressive.
Ingredients for the classic potato stew with sausages
For four servings of potato stew:
- 1 kg potatoes (mainly waxy)
- 1 stalk of leek
- 3 carrots
- 1 onion
- 2 cloves of garlic
- 3 sausages
- 60 g bacon cubes
- 1200 ml vegetable broth
- 100 ml sweet cream
- 25 g butter (alternatively frying fat or oil)
- Parsley
- 1/2 tsp marjoram
- nutmeg
- Salt and pepper to taste
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It’s so easy to prepare the warming stew according to grandma’s recipe
- First peel the potatoes, carrots, onions and garlic and wash the leeks thoroughly. The vegetables are then chopped into small pieces, finely chopping the onion and garlic. Then everything is sautéed together in a large pot with butter.
- Now pour the broth over the sautéed vegetables and let everything cook for half an hour. After a quarter of an hour of cooking, season with marjoram, grated nutmeg, salt (not too much, the bacon is also salty) and pepper and let it cook for another 15 minutes.
- While the soup is simmering gently on a low heat, fry the diced bacon in a small pan and cut the sausages into slices. Add both to the potato soup together with the cream, simmer for another five minutes and season again to taste. Serve with chopped parsley. Bon appetit!
If you want an oven-warm side dish for dunking and dipping, you can bake the simplest rolls in the world with just five ingredients, as bread sommelier Axel Schmitt knows.
For vegetarians and vegans, the animal ingredients can also be wonderfully replaced with plant-based alternatives. Depending on your taste, bacon and sausages can also simply be left out.
Are you looking for more savory recipe ideas?
Try the white cabbage and minced meat stew based on grandma’s secret recipe. After registering, download the recipe for free HERE!
