How to make
Knead the minced meat with the chopped parsley, egg and spices. Leave in the fridge for 30 minutes. Heat the oil in a pot and successively fry the finely chopped onion, carrots, and after them the cleaned and sliced potatoes.
Stir to fry lightly and top up with the vegetable broth, 1 finger width over the products. Shape meatballs from the mince and drop them into the boiling stew. If necessary, add a little more broth. Add the sugar, salt and pepper, and peas.
Allow the stew to boil with the lid on until the meatballs are cooked. Finally, thicken the sauce, if desired, with 1 tablespoon of diluted starch.
