For the peterwurzen stew, dice meat and fry in oil with the diced onions. Deglaze with 1 l of water and put into a saucepan. Add salt, bell pepper, paprika, bouillon cubes and bay leaf. Simmer for about an hour.
Peel potatoes and cut into pieces. Also cut yellow beets, carrots and parsley roots into cubes and add to soup. Simmer for about 20 minutes.
In the meantime, enough water has boiled away and the potatoes bind the stew sufficiently. At the end, add the parsley to the stew and serve the parsley stew.
Preparation Tip:
Eat the peterwurzen stew with a slice of bread.
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