Pitter and Jupp

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Pitter und Jupp

Pitter and Jupp

Servings 2


  • 1 leek about 150 g
  • 1 stalk celery about 120 g
  • 1 carrot about 150g
  • 5 small potatoes about 250g
  • 1 onion about 150 g
  • 500 g Savoy cabbage
  • 3 tbsp butter
  • 2 liters vegetable broth
  • 1 piece Mette sausage end piece
  • 1 bunch parsley
  • lovage
  • black pepper freshly ground
  • salt
  • nutmeg


  • Clean the vegetables, except for the savoy cabbage, peel and cut into bite-sized pieces.
  • Halve the savoy cabbage, then quarter it and cut out the stalk generously and (the other half will be muddled up tomorrow) then cut into strips.Retain 2 stems of the parsley, rinse off the rest and shake a little dry. Pluck off the leaves.
  • Heat the butter in a suitable saucepan and sauté the onions with the savoy cabbage in it. Deglaze with the vegetable broth and then add the remaining vegetables, parsley and lovage. Put the lid on and cook the vegetables on a low heat until soft.
  • Meanwhile, cut the meat ends into slices that are not too thick and add to the soup 10 minutes before the vegetables are soft.
  • Pluck the leaves from the 2 parsley stalks and chop finely.
  • Now season the soup well with pepper and salt.
  • Grate nutmeg on the bottom of a soup bowl and scoop the soup on it and garnish with fresh parsley, along with a slice of hearty bread.....bon appétit.....
  • Tastes even better when warmed up and freezes well.
  • Tip for nutmeg. If you want to get a good taste of the nutmeg, put it in the soup bowl first and scoop the hot soup over it...you can taste it even more intensely...just try it out.
Course: Entree, Soup
Cuisine: North Rhine Westphalia
Keyword: Blood sausage, Mettwurst, Vegetable
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