Clear soup with Brussels sprouts and potato pieces

For 4 people
  • 200 g Kasseler cutlet
  • 1 onion
  • 1 Carrot
  • 3/4 l vegetable stock (instant)
  • 1 25 g Potatoes
  • 250 g Brussels sprouts
  • salt
  • grated nutmeg
60 minutes
easy
1.
Wash the meat. Peel and halve the onion. Clean, wash and peel the carrot. Cook the meat, onions and carrots in the boiling vegetable stock for about 30 minutes. Peel, wash and cut the potatoes into small cubes. Clean and wash Brussels sprouts. Remove the meat from the broth. Pour the stock into a saucepan through a fine sieve. Cut the meat into small cubes. Cook the Brussels sprouts and potatoes in the boiling broth for about 15 minutes, add the meat cubes 3 minutes before the end of the cooking time. Season the soup with salt and nutmeg
2.
Per serving 510 kJ / 120 kcal, E 13 g, F 4 g, KH 7 g

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