Put a capon into a deep and larger pot, add cleanned and root vegetables chopped in chunks, Vegeta and pour over enough water to cover the content of the pot.
Simmer covered at low heat for about 90 minutes. Afterwards, take the capon out and cut in smaller pieces.
Sauté finely chopped onion in the oil, add grated carrot, bay leaf, blueberries, pepper and pour under a little soup.
Than add chopped meat of capon, wine, Vegeta and simmer gently pouring under the soup until the meat is soften.
Before very ending stir in a flour mixed with water, jam and pour enough soup to get a sauce of mild thickness. Shortly cook.
Serve the capon with boiled potatoes.
You may separate the cooked meat from bones and continue simmering.
You may freeze this dish.
Freezing:Prepare the dish until the step 5. Cool down, put in one or more containers, depending on number of meals and freeze.
Thawing out: Leave the meal over night in the refrigerator, than put it into the pot with little water and gently heat. Finish the dish according to the step 5.
Keeping quality: up to 60 days.