Brussels sprouts are the absolute trend of autumn vegetables – although the little tubers are not popular with children, they are much tastier for adults. And in the end it always comes down to preparation. Have you ever eaten Brussels sprouts as a stew? With potatoes, carrots and a few tricks, you can quickly and easily prepare a wonderful vegetable soup from winter squash. Find out how to do it.
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The best thing about this goulash is that it practically cooks itself. Brussels sprouts are the only work – to clean them, you have to cut off the outer leaves and stem. If you don’t want to do the work yourself, of course you can also use frozen Brussels sprouts. However, carrots and potatoes should be fresh. Here is the recipe!
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Recipe for brussels sprout stew: It’s so easy to prepare the soup
You need: 1 kilogram of Brussels sprouts, 300 grams of carrots, 300 grams of potatoes, 1 onion, 2 liters of vegetable stock, 1 bunch of parsley, a little bit of medium hot mustard, salt, pepper and paprika powder.
And it’s like this: Brussels sprouts are first cleaned. This means: Remove the outer leaves and cut off the stem at the base. Then cut the flowers into quarters. Peel the potatoes and cut them into bite-sized pieces, also peel the carrots and cut them into slices. The onion is peeled and finely chopped.
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Then heat the oil in a pot and sauté the diced onion on it. Then add the prepared vegetables. Sweat everything lightly and deglaze with vegetable broth. Put the lid on and simmer for about 20 minutes until the vegetables are done. In the meantime, tear off the stems of the parsley, and wash and finely chop the parsley. If there are no vegetables, season the soup with salt, pepper and a lot of paprika powder and season it well with mustard – dissolve three to four spoons in the soup until it has the right kick.
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At the end, add chopped parsley – delicious crusty bread with butter goes well with the brussels sprout stew. Enjoy your meal!