Lentil Soup Thuringian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lentils, brown or a can without meat, with carrots
- 2 liters water
- 500 g pork, fat belly meat or smoked pork rib
- 3 medium potato (s)
- 250 g sausae, beef red sausae or roats
- 4 piece (s) sausage
- Vegetable broth, instant
- Vinegar, whoever wants
- marjoram
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Soak the lentils in water overnight and drain the water. Put the belly meat or the smoked pork loin in water with marjoram and vegetable stock and cook until soft, in an extra saucepan. Salt if necessary.
- Then peel and chop the potatoes and add them with the soaked lentils and cook until soft. A small carrot can be cooked and the potatoes lightly mashed.
- When everything is cooked, add the meat red sausage or grützwurst and let everything boil again so that the red sausage dissolves.
- Then you can, if you want, add 4 sausages, but you can no longer cook them. Vinegar and sugar are placed on the table for seasoning, as not everyone likes vinegar with it.
- This is served with brown bread and Erfurt Born mustard.
- Or:
- You have a can of lentils, with carrot and without meat.
- Then, as described above, cook the belly meat and season it, as already described, with marjoram, salt and vegetable stock. Let the meat boil soft and the broth almost boil down, then add the potatoes and cook them until soft and mash them.
- Then you add the lentils from the tin with the broth and cook the red sausage with it.
- As already described, you can add the sausages and proceed as described above.
- But you can also cook the vinegar with a pinch of sugar. The vinegar can only be added to the soup when the lentils and all other ingredients are soft. If the lentils are still hard, they will no longer be soft if you have already added vinegar to the soup!
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