Summary

Ingredients

• 400 g Brussels sprouts
• 6 potato (s)
• 1 liter vegetable broth
• 1 can tomato (s)
• 1 onion (s)
• 2 sausages, fresh coarse
• 1 tablespoon butter or oil
• nutmeg
• sour cream
• Herbs, fresh
• Cheese (preferably processed or sliced cheese)

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Instructions

1. First peel the potatoes, cut them into cubes and wash them off. Cut the onion into pieces or rings and fry briefly in butter or oil. Pour in the vegetable stock (or 1 liter of water and 2 stock cubes) and add the potato cubes.
2. Chop the canned tomatoes (but should still be pieces of tomato!) And add to the potatoes after about 5 minutes with the Brussels sprouts. Press the sausages out of the skin into the soup so that small dumplings are formed. Add and continue cooking until the potatoes and Brussels sprouts are cooked (approx. 10 more minutes). Season with nutmeg, pepper or fresh herbs as desired. It also tastes very good if you stir some sweet or sour cream into the soup or let cheese melt in the soup.
3. Possibly a dollop of sour cream (or crème fraîche) on each plate to serve.