Creamy Mushroom and Potato Stew

Ingredients

• 400 g mixed mushrooms (e.g., porcini, chanterelles, butter mushrooms, red caps)
• 100 g carrots
• 100 g celeriac
• 500 g starchy potatoes
• 2 Spring Onions
• 800 ml beef broth
• 2 Bay leaves
• 1 tsp juniper berries
• 2 sprigs dill
• 100 ml sour cream
• 1 tbsp Apple cider vinegar
• Salt
• ground pepper (freshly ground)
• dill flowers and tips for garnish

Instructions

1. 1.

   Clean the mushrooms and cut them into pieces or slices according to size. Peel the carrots, celeriac, and potatoes, then dice everything finely. Trim the spring onions, remove ends, wash, and finely dice.

2. 2.

   Heat butter in a large pot, sauté the vegetables and potatoes, then pour in the broth. Add bay leaves, juniper berries, salt, and pepper; bring to a boil and simmer gently for about 15 minutes. Add the mushrooms and cook another 5–10 minutes until tender.

3. 3.

   Remove the bay leaves and juniper berries. Wash and finely chop dill, stir it into the stew with sour cream, then season with apple cider vinegar, salt, and pepper. Serve on plates and decorate with dill flowers and tips.