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Pot-au-Feu (Vegetable and Sausage Stew)
Serves 3–4 · About 50 min (30 min of this is just simmering)
Big pieces of vegetables and sausages gently simmered in consomme soup.
① Cut the vegetables→② Simmer the hard vegetables→③ Simmer the cabbage and sausages→④ Adjust the flavor
What to buy
Meat
Vegetables
Seasonings
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How to make it
1
Cut the vegetables into big pieces
- Peel the potatoes and cut them in half. If there are sprouts (dents), dig them out with the corner of the knife. Put them in a bowl of water
- Peel the carrot and cut it in half crosswise, then cut the thick half in half lengthwise
- Cut the onion lengthwise into 4 wedges (leave a little of the root end on so they don't fall apart)
- Cut the cabbage into 2 wedges with the core on
How to tell it's doneAll the vegetables are cut into big pieces, and the potatoes are drained in a colander.
2
Simmer the hard vegetables
- Put the potatoes, carrot and onion in a pot, and add 1000 ml water and 4 tsp consomme granules
- Put over medium heat. When it boils, skim off the foam (scum) on the surface with a ladle and throw it away
- Put the lid on slightly open and simmer over low heat for 15 min
How to tell it's doneA bamboo skewer (or chopstick) poked into the carrot is still a little hard, but goes in about halfway.
3
Add the cabbage and sausages and simmer
- Add the cabbage and 8 sausages
- Put the lid on slightly open and simmer over low heat for 10 min
How to tell it's doneA bamboo skewer goes in easily into the potatoes and carrot. The cabbage is soft and floppy. The sausages are plump; cut one open and it's hot all the way through.
Be carefulIf it boils hard, the potatoes fall apart and the sausage skins burst. Keep it on low heat.
4
Season and serve
- Add 1/3 tsp salt and a pinch of pepper, and taste the soup
- If it's bland, add salt a pinch at a time
- Serve the vegetables, sausages and soup in deep bowls. Add whole-grain mustard on the side if you like
ReadyThe soup tastes just salty enough.
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If it didn't work out
The potatoes fell apartThe heat was too high. Next time, turn to low heat once it boils.
The carrot is hardNot simmered long enough. Simmer 5 min more at a time until a bamboo skewer goes in easily.
The flavor is weakAdd salt a pinch at a time, tasting each time.
Too much soup boiled awayThe lid was open too much. Add 100 ml water and 1/2 tsp consomme.
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