Summary

Ingredients

• 400 g sausae, coarse, raw
• 3 spring onions, finely chopped
• 1 clove (s) garlic, chopped
• 3 bell peppers, diced
• 1 bunch soup greens, diced, possibly frozen
• 1 tablespoon tomato paste
• 1 liter water, or broth to extinguish
• 5 lovage leaves or 1 teaspoon dried
• salt and pepper
• nutmeg
• Chili powder, to taste
• 1 tablespoon oil (e.g. olive oil, rapeseed oil)

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Instructions

1. Press the meat out of the sausages and form small balls. Sear all over in oil in a large saucepan. Add spring onion and garlic and briefly toast. Then also sauté paprika and soup greens (can also be frozen food, only increases the preparation time a little). After about 5 minutes add the tomato paste and roast briefly. Deglaze with water (if you want, you can also use broth). Chop lovage and add (if there is no fresh lovage, 1 teaspoon dried one will do).
2. Simmer everything for 15 to 20 minutes over medium heat. If necessary, season again with salt, pepper, etc.