Summary

Ingredients

• 8 large carrot (s)
• 6 large potatoes, waxy
• 500 g sausae, coarse
• 1 onion (s)
• 1 liter vegetable broth
• 1 tablespoon tomato paste
• 100 g crème fraîche (herbs -)
• 2 slices processed cheese
• 1 tablespoon marjoram
• some butter, for frying
• pepper
• Maggi

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Instructions

1. Peel and slice the carrots, peel the potatoes and cut into small cubes. Press the sausage out of the skin and form small balls out of it. Peel and dice the onion.
2. Now fry the onion cubes briefly in a large saucepan with the butter until they turn lightly brown. Then add the carrot slices, fry them briefly and then add the tomato paste. Add the potatoes and vegetable stock. Add the marjoram and cook everything for about 10 minutes at medium temperature. Then add the sausage balls and simmer for another 10 minutes at low temperature. If you don`t like it so soupy, you can pour off some liquid now. Then add the creme fraiche and the processed cheese to the saucepan and dissolve, stirring occasionally. Season with pepper and, if necessary, with Maggi.
3. My little daughter especially likes it, but also us big ones.