Cheese-Porridge Ragout

Boil the potatoes in salted water, then peel and dice them.

Rinse and clean the leek, then cut into rings. Heat the cooking oil in a large roasting pan. Sauté the leek in it for 10 minutes and then season with salt and pepper.

Season the mince well with salt, pepper and paprika powder. Form about 5 balls per person with wet hands and add them to the leek.

Melt the herb cheese in the vegetable soup and add it to the leek-meatball mixture. Season with nutmeg and simmer covered on low heat for 10 minutes.

Then add the potatoes and cook for another 5 minutes. At the end season with salt, pepper and a little bit of lemon juice.

The potatoes should be stewed as well.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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