Hearty Meat Stew with Rice
Soak chickpeas overnight in 2 liters (approximately 8 cups) of cold water. Bring to a boil next day, add beef and bacon and simmer, covered, for about 2 hours on low heat.
Peel and rinse potatoes.
Rinse and dry beans, trim the ends.
Peel carrots and kohlrabi, slice.
Mash sausages with a fork.
Add potatoes, beans, carrots, kohlrabi and sausages to the pot after 2 hours of cooking and cook for 20 more minutes.
Remove 800 ml (approximately 3 cups) of broth from the stew and cook rice in it.
Remove beef, bacon and sausages from the pan, cut into slices and arrange on warmed plates. Place rice in the center and arrange vegetables around.
Dice white bread coarsely and combine with mint leaves in a bowl, pour some hot broth over.
Serve stew with soaked bread.