Summary

Ingredients

• 750 g potato (s)
• 1 leek
• 2 large carrot (s)
• 0.25 ¼ tuber / n celery
• 1 medium onion (s)
• 1 clove garlic
• 1 teaspoon marjoram
• 1 ½ liter stock, instant
• 1 ring / s sausage (cabbage)
• 1 sausage (Mettendchen)
• 1 sausage (Viennese)
• 1 bunch parsley, curled
• 3 tablespoon oil
• 150 g cream
• salt and pepper
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Roughly dice the potatoes, celery and 1 carrot. Finely dice the onion and garlic and cut the white of the leek into rings. Heat the oil and sweat the potatoes and vegetables well. Season with the marjoram and continue to sweat for approx. 1 minute. Always stir well so that nothing starts. Pour in the broth and cook over medium heat.
2. In the meantime, let the cabbage sausage soak in hot water. Cut the second carrot into small cubes and cook until al dente. Cut the green part of the leek into fine rings
3. to cut. Cut the Mettendchen and Wiener into slices.
4. When the potatoes are soft, puree the soup finely, add the cream, cut the cabbage sausage into slices and add it with the other sausages. If the soup is too thick, you can dilute it with the water from the cabbage sausage.
5. Now add the remaining diced carrots, the leek rings and the chopped parsley. Season to taste with salt, pepper and nutmeg.
6. If you don`t get cabbage sausage, use more Mettendchen, Wiener or diced Kasseler.