For the stew peel the onions and cut them into eighths, yellow beets and apples (with peeling) into small pieces, potatoes into quarters.
Sauté the onions, vegetables and lastly the mushrooms in a little oil. Sprinkle a handful of fennel seeds. Deglaze with a good shot of white wine.
Season with salt and pepper and mix with 2 tablespoons of sour cream. Simmer on low heat until al dente. To serve, top each with a dollop of cream.
Preparation Tip:
If you like the stew a bit hearty, add some bacon cubes or smoked meat.
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