Summary

Ingredients

• 1 kg potato (s)
• 2 carrot (s)
• 500 g leek
• 3 tablespoon butter
• 2 liters vegetable stock
• 8 sausages (Viennese)
• 1 bunch parsley
• 200 ml crème fraîche
• Salt and pepper, black

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Instructions

1. Peel the potatoes and carrots and cut into thin slices. Clean and wash the leek and cut into fine rings.
2. Melt the butter in a saucepan, briefly fry the potatoes and carrots, add the leek and pour the vegetable stock on top. Bring to a boil and cook for 20 minutes, until the vegetables are almost cooked. Add the sausages cut into pieces for the last 10 minutes.
3. Wash and chop the parsley. Just before serving, stir in the crème fraîche and sprinkle with the parsley. Season to taste with salt and pepper.