Carrot and potato stew with Vienna sausage

Name: Carrot and potato stew with Vienna sausage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion (80 g); 600 g Potatoes; 600 g Carrots; 1 collar Spring onions; 1 TABLESPOON Olive oil; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp light balsamic vinegar; 16 (à 6 g) Mini Vienna sausage; 7-10 Tbsp Shashlik skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion (80 g)
600 g Potatoes
600 g Carrots
1 collar Spring onions
1 TABLESPOON Olive oil
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp light balsamic vinegar
16 (à 6 g) Mini Vienna sausage
7-10 Tbsp Shashlik skewers

Directions

1
Onion peel and in rough cubes cut. Peel and wash the potatoes and cut into smaller cubes. Wash and clean carrots and cut into fine slices. Leek onions clean, wash and cut into fine rings.
2
Heat the oil in a pot. Add diced onion and half of the vegetables to the pot and steam for about 5 minutes. Fill up with broth and simmer for about 10 minutes. Puree the soup with a chopping stick.
3
Add the remaining potatoes and carrots and cook for about 8 minutes until firm to the bite. Add spring onions and continue cooking for about 2 minutes. Season soup with salt, pepper, sugar and a dash of vinegar. Put 4 sausages lengthwise on each skewer and add to the soup.