Fast vegetable stew with two kinds of fillet
easy
30 mins
30 mins
Ingredients
- 2 medium-sized onions
- 1 TABLESPOON Oil
- 2 packs (450 g each) frozen soup vegetables
- 6 TABLESPOONS Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (175 g) Herb butter baguette
- 4 Chicken fillets (approx. 120 g each)
- 2 Pork fillets (approx. 240 g each)
- 7-10 Tbsp Parsley
Directions
- 1
Peel and finely dice the onions. Heat the oil in a pot. Sauté the onions, fill up with 2 litres of water and bring to the boil. Stir in soup vegetables and 4 tablespoons of broth. Let simmer for about 15 minutes. Season with salt and pepper. In the meantime, bake the herb baguette in the preheated oven (electric cooker: 175 °C/ gas: stage 2) for 10-12 minutes.
- 2
Wash chicken and pork fillets, dab dry and season with salt and pepper. Bring 2 litres of water to the boil. Stir in the remaining stock. Add the chicken and pork fillets and let it simmer for about 10 minutes below boiling point. Take out the chicken and pork fillets and cut them open. Arrange some vegetable stew with 2 slices each of chicken and pork fillet in soup plates and garnish with parsley. Add remaining stew and meat extra
- 3
Per portion (with 8 people) approx. 1090 kJ/ 260 kcal. E 31 g/ F 9 g/ KH 14 g
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