Erbsen-Möhren-Eintopf (Green Pea and Carrot Stew)

Erbsen-Möhren-Eintopf (Green Pea and Carrot Stew)

Ingredients:

• 100 grams of onions, halved
• 30 grams of butter
• 1000 grams of water
• 2 heaping teaspoons of homemade meat broth paste or 2 meat broth cubes (each 0.5 liters)
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ¾ teaspoon pepper
• 750 grams of waxy potatoes, diced (about 2 cm)
• 450 grams of frozen peas and carrots, thawed
• 10 Vienna sausages, sliced (about 1 cm) (about 450 grams)

Instructions:

1. Sauté the onions in a large pot in the butter until translucent.
2. Add the water, meat broth, marjoram, salt, thyme, and pepper and bring to a boil.
3. Add the potatoes and cook covered over medium heat for about 20 minutes, or until they are soft.
4. Add the peas and carrots and cook for an additional 5 minutes.
5. Add the Vienna sausages and cook for an additional 5 minutes, or until they are hot.
6. Season to taste and serve.

Tips:

• For a more intense flavor, you can brown the onions in a little butter before sautéing them until translucent.
• You can also add other vegetables, such as carrots, celery, or parsnips, to the stew to enhance its flavor.
• If you do not want to use Vienna sausages, you can make the stew with other types of meat, such as beef, pork, or poultry.

Enjoy!

Professional Tip:

• For a particularly creamy stew, you can puree the potatoes and carrots in a blender before cooking them.