Sausage soup
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The traditional sausage soup gets a great twist when you spice up the lient with tomato and vinegar. No need to add ketchup on the plate?
Ingredients for eight
400g of good sirloin (organic is not a good idea) 400g of swede 400g of carrots 400g of potatoes 1 white part of a leek 2 handfuls of herbs (basil, thyme, etc.).) 1,5l stock 2 tbsp pureed tomato 2 tbsp white wine vinegar 1 tsp sugar Salt and pepper a few drops of chilli
Bring the stock, pureed tomato, vinegar and spices to the boil in a large saucepan.
Peel and dice the vegetables into thumb-sized cubes. Cut the leek into rings. Peel and dice the sausage.
Throw the spinach into the pan with a slight delay (i.e. in order of cooking), then the potato and carrot. Cook for half an hour. When the vegetables are almost cooked, add the leeks and sausages. Taste the soup, season with salt.
Simmer the soup for another five minutes and remove from the heat to simmer for 15 minutes. Serve with rye bread and real butter.
soup sausage sausage sausage Pork Scandinavia
