Bad Weather Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 400 g mushrooms
- 2 zucchini
- 1 bell pepper (s), red or green
- 2 onion (s), red
- 1 liter beef broth
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 0.5 teaspoon ½ Thai curry powder or normal curry powder
- 1 pinch cumin powder
- 1 teaspoon Worcester sauce
- salt and pepper
- 3 bay leaves
- Oil for frying
- 600 g sausae, coarse
- nutmeg
- marjoram
- thyme
- Lemon juice
- pimento
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Clean or wash the mushrooms, bell peppers and zucchini and also cut into small pieces. Peel the onions and finely dice them.
- Heat the oil in a large saucepan and briefly sweat the onion cubes in it. Add the potato, paprika and zucchini cubes and sauté briefly. Add the mushroom cubes and mix everything well again. Salt, pepper and deglaze with the beef stock. Add the bay leaves. Bring everything to the boil and simmer covered for about 25 minutes.
- In the meantime, shape the sausages into small balls and fry them brown all over in oil.
- Briefly take approx. 3/4 of the soup out of the pot. Remove the bay leaves and puree the rest of the soup in the pot. Add the non-pureed part again and add the sausage balls. Now season the soup with marjoram, thyme, nutmeg, paprika powder, curry powder, cumin, Worcester sauce, lemon juice, allspice, salt and pepper to taste. Let it steep briefly on a low flame and then serve.
- Baguette goes well with it.
- The name of the soup came to my mind because I made it on a dingy, rainy November day.
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