← All recipes

🍲 Hearty stew with swede, pearl barley, and sausage

543 kcal · 30 min · 4 servings

Ingredients

• 300 g rutabaga
• 1 onion
• 200 g fresh spinach
• 200 g pearl barley
• 2 tbsp olive oil
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 0.25 tsp ground coriander
• 0.5 tsp paprika powder (sweet)
• 150 g crème fraîche
• 4 Polish sausages

Instructions

1. 1. Peel the swedes and onions.
2. 2. Cut the swedes into small cubes.
3. 3. Finely dice the onions.
4. 4. Thoroughly wash the spinach under running water.
5. 5. Remove the tough stems from the spinach.
6. 6. Discard any wilted leaves.
7. 7. Rinse the pearl barley (small barley grains) under cold water in a sieve.
8. 8. Heat the oil in a pot.
9. 9. Sauté the onions in the hot oil briefly.
10. 10. Wait until the onions are soft and translucent.
11. 11. Add the swede cubes to the pot.
12. 12. Add the drained pearl barley.
13. 13. Cover everything with the broth.
14. 14. Let the stew simmer on low heat for about 15 minutes.
15. 15. Stir in the prepared spinach.
16. 16. Stir in the crème fraîche (sour cream spread).
17. 17. Season the dish to taste with the spices.
18. 18. Slice the sausages.
19. 19. Add the sausage slices to the pot.
20. 20. Let the sausage cook through for another 5 to 8 minutes.
21. 21. Ensure that the sausage is fully cooked through.

Nutrition per serving

• kcal: 543
• Protein: 21 g · Fett/Fat: 30 g · Carbs: 50 g