Summary

Ingredients

• 6 sausages (Viennese)
• 2 medium onion (s)
• some oil (sunflower oil)
• 6 large carrot (s)
• 4 medium potato (s)
• 1 ½ liter vegetable stock
• 200 ml sweet cream
• 1 bunch parsley
• 2 tablespoon tomato paste
• salt and pepper
• nutmeg

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Instructions

1. Cut the wiener sausages into slices. Peel and dice the onion. Scrape carrots and cut into slices. Peel the potatoes and cut into cubes. Chop the parsley.
2. Fry the sausages and onions in oil in a saucepan. Transfer to another container and set aside. Put the carrots and potatoes in the pot and fry them briefly, add the tomato paste, then deglaze with about 1.5 liters of vegetable stock and cook until the vegetables are as soft as desired.
3. Add the sausage and onion mixture, stir in the cream and season to taste with the spices. Finally sprinkle with the parsley and serve. The soup tastes best fresh.