Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g potato (s)
- 400 g paprika sausae or sausae meat
- 1 leek
- 200 g celery
- 200 g carrot (s)
- 4 tablespoon oil
- 1 liter meat broth
- 200 g crème fraîche
- 300 g frozen peas, fine
- possibly chilli flakes
- parsley
- Chive rolls
Print Recipe
Pin Recipe Instructions
- Peel, wash and dice the potatoes. Clean, wash and chop the leek, celery and carrots. Cut the sausages into slices. Set aside a good quarter of the potatoes and carrots.
- Heat two tablespoons of oil and briefly sauté the remaining potatoes and vegetables. Deglaze with meat stock, bring to a boil and simmer over low heat for 15 minutes.
- Then puree the soup. Add the diced potatoes and carrots that you set aside and cook the soup for another 10 to 15 minutes. Add the peas 5 minutes before the end of the cooking time.
- Fry the sliced sausages in the remaining oil and add to the soup. Stir in the crème fraîche and season the soup with salt, pepper and possibly chilli flakes.
- Sprinkle with finely chopped parsley or chives before serving.
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