Bohemian Sausage Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g potato (s), cut into small pieces
- 250 g Cabanossi, cut into quartered slices
- 2 small onions
- 3 cloves garlic
- Lard or clarified butter
- Flour
- 5 tablespoon white wine vinegar
- 1 chilli pepper (s)
- 2 ½ liters vegetable stock
- salt
- 1 piece (s) ginger root
Print Recipe
Pin Recipe Instructions
- First cut the potatoes into small cubes. It is best to halve the Cabanossi lengthways and halve these halves lengthways again. Then cut fine slices to make thin quarters. Finely dice the onions and garlic as well, but do not mix! Remove the rind from a piece of ginger, about the size of a thumbnail, and cut into 4 parts. Mix 2.5 liters of vegetable stock with warm water and vegetable stock powder.
- Then fry the onions in a large saucepan with a little lard until they are translucent. Then add about 3 - 4 tablespoons of flour. It is important that there is enough fat in the pot and that the flour also fries in the fat until it is slightly brown. Now deglaze with the broth. Then add the potatoes and sausage, also add the garlic and ginger. Add 5 tablespoon white wine vinegar and a chopped chilli pepper and close with the lid. Let everything simmer over low heat for at least 1.5 hours, the longer the better! After this time, season again with salt and, if necessary, vinegar, the salt content depends on the sausage and personal preferences.
- A delicious black bread or baguette goes well with it.
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