Sausage Octopus in Soup Lake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 Vienna sausages
- 1 bunch soup greens
- 1 small onion (s)
- 1 tablespoon butter or margarine
- 1 liter vegetable broth
- 100 g soup noodles
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Clean and wash the soup greens. Cut the celery and carrots into small cubes, thin rings of the leek. Peel the onion and chop finely.
- Heat the butter or margarine in a saucepan and sauté the onion cubes until translucent. Now the vegetables are added, also sauté briefly and then deglaze with the vegetable stock. Boil the broth, add the small noodles and simmer everything together for 5 minutes.
- While the soup is boiling, cut the sausages in half and cut lengthways and crosswise from 2 cm below the cut end, so that 4 arms are created. Carefully prick 2 eyes at the upper end and scratch a mouth. When the soup has simmered for 5 minutes, switch off the stove, place the sausages in the soup and heat for a few minutes with the pot closed.
- During this time, briefly rinse the parsley from the soup greens, shake dry and finely chop. Season the soup with salt and pepper and then pour it into the plates. Place the sausage octopus on the plate and sprinkle with the parsley.
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