Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Sprinkle with finely chopped parsley or chives before serving.