Summary

Ingredients

• 500 g potato (s), floury boilin
• 0.5 ½ celeriac
• 3 large carrot (s)
• 1 leek (small stick)
• vegetable broth
• 3 pairs sausages (e.g. Debrecziner), cut into fine slices
• 1 bunch parsley, finely chopped
• milk
• possibly cream if required
• some oil for frying
• 2 cloves garlic)
• 1 small chilli pepper (s), finely chopped
• salt

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Instructions

1. Clean or peel the vegetables and potatoes and cut into cubes. Peel and chop the garlic.
2. Roast the vegetables, potatoes, garlic and chilli in a little hot oil. Then deglaze with the broth (enough to just cover the vegetables) and cook until soft. Remove from heat and mash with a pounder. Now add enough milk and possibly cream, if necessary, until the desired consistency is achieved. Add part of the parsley and the Debrecziner. Let simmer again for about 15 minutes.
3. Season with salt before serving and stir in the remaining parsley. Be careful with salt - the Debrecziner still give off a lot if they are in the soup for a while!
4. Tip: Baked peas are also very tasty in soup.