Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 kg potato (s)
- 2 red pepper (s)
- 1 bell pepper (s), yellow
- 1 ½ tablespoon clarified butter
- 0.75 liter ¾ vegetable stock
- 1 teaspoon caraway seeds, ground
- 2 teaspoons marjoram, grated
- 1 sprig rosemary, use the chopped needles
- 1 teaspoon thyme
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ paprika, hot pink
- salt and pepper
- 2 tablespoon crème fraîche
- 8 Vienna sausages, cut into small pieces
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and peppers.
- Heat clarified butter and sauté potatoes in it. Add the vegetable stock and simmer for 10 minutes. Add the diced paprika, the chopped rosemary needles and the remaining spices, cook for another 10 minutes. About 5 minutes before the end of the cooking time, add the chopped sausages and let them warm up. Season with salt and pepper and stir in the crème fraîche.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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