Grandma's Swabian "sour broth"

Ingredients for 2 servings:

• 800 ml water
• 450 g potatoes
• 2 bay leaves
• 2 carnations
• 100 ml water
• 1 tbsp, leveled flour
• n. B. Salt
• 1 pinch(s) of ground pepper
• 70 g tomato paste
• 250 g meat sausage
• 1 tbsp wine vinegar, more if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with potatoes, tomato paste, sausage and vinegar

Bring the water to a boil in a large pot. Meanwhile, peel the potatoes and slice them into thin half slices. Once the water boils, add the potatoes, bay leaves, and cloves, and simmer for five minutes with the lid closed. Tip: Stick the cloves into the bay leaves to make them easier to remove at the end. Pour the 100 ml of water (important: the water must be cold, otherwise there will be lumps!) into a cup, stir in the flour, and mix well. Cut the sausage into small cubes. Once the potatoes have boiled for five minutes, pour the flour mixed with the water into the pot and simmer for another five minutes with the lid closed. Then remove the bay leaves and cloves. Add the tomato paste to the pot and stir well. Then add the sausage and season with salt and pepper. Bring back to a boil briefly so the sausage is also piping hot. Add the vinegar at the end. This should not be cooked with the potatoes. Depending on your taste, you can use up to 3 tablespoons. But be careful: adjust the amount of vinegar to your liking. This soup serves six people as a starter. As a main course, it serves two people.