Currywurst in Glass
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 shallot (s)
- 10 g iner
- sesame oil
- 250 g tomato (s)
- 2 teaspoons sugar, brown
- 500 ml tomato juice
- 500 g tomato (s), passed
- 2 teaspoons curry powder, (Madras Curry)
- 3 potato (s), waxy
- 2 sausages (Frankfurter beef sausages) à 100 g
- 100 ml milk
- Vegetable oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely dice shallot and ginger. Quarter, core and finely dice tomatoes.
- For the tomato soup, put the oil in a saucepan, fry the shallots and ginger in it until translucent. Add diced tomatoes and 2 teaspoons of brown sugar, sweat, then deglaze with tomato juice. Bring to the boil briefly, then add the tomatoes. Season to taste with curry powder and simmer the tomato soup to the desired consistency. If you like, you can puree the soup or pass it on.
- For the skewers, peel the potatoes and cut into approx. 0.5 cm wide slices. Cut the sausages into slices about 0.5 cm wide. Put plenty of oil in a pan. Cook the potato and sausage slices, turning, until they are lightly brown. Just before serving, drain on kitchen paper, season with salt and pepper and spread over four kebab skewers.
- Heat and froth milk.
- Divide the soup between four glasses, pour milk foam over them and place the sausage-potato skewers over them or stick them in the soup.
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