Summary

Ingredients

• 3 pairs sausages (Debreziner)
• 700 g potato (s), waxy
• 3 red pepper (s)
• 1 tablespoon butter
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 cube broth
• 1 tablespoon lemon zest, grated
• 2 tablespoon balsamic vinegar
• 2 cloves garlic)
• 1 teaspoon caraway seeds
• 1 liter water

Print Recipe Pin Recipe

Instructions

1. Cut the peeled potatoes and peppers into large pieces. Finely chop the onion and sauté in the butter until translucent. Add potatoes, bell pepper and tomato paste, pour 1l of water (cover). Crumble the soup cube, season with salt and cook with the bay leaves for 15 minutes. Then scoop half of the potatoes and peppers out of the water and puree the rest with the hand blender. Be careful that the bay leaves are not mashed too! Roast the caraway seeds dry and put them back into the pureed base together with the chopped sausages and the paprika and potato pieces. Let simmer for 10 minutes. Season to taste with balsamic vinegar, salt and pepper and finally stir in the lemon zest and the pressed garlic. Let it steep for 2 minutes and serve with bread rolls.