Bohemian sausage soup

Ingredients for 6 servings:

• 500 g potatoes, cut into small pieces
• 250 g Cabanossi, cut into quartered slices
• 2 small onions
• 3 cloves garlic
• Lard or clarified butter
• Flour
• 5 tbsp white wine vinegar
• 1 chili pepper(s)
• 2 ½ liters vegetable broth
• Salt
• 1 piece(s) ginger root

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Grandpa’s recipe

First, cut the potatoes into small cubes. It’s best to halve the Cabanossi lengthwise and then halve these halves again lengthwise. Then cut them into thin slices to create thin quarters. Finely dice the onions and garlic, but don’t mix them together! Peel a piece of ginger, about the size of a thumbnail, and cut it into 4 pieces. Mix 2.5 liters of vegetable stock with warm water and vegetable stock powder. Next, fry the onions in a large pot with a little lard until translucent. Then add about 3-4 tablespoons of flour. It’s important that there’s enough fat in the pot so that the flour also cooks in the fat until lightly browned. Now deglaze with the stock. Then add the potatoes and sausage, along with the garlic and ginger. Add 5 tablespoons of white wine vinegar and a chopped chili pepper, and cover. Let everything simmer over low heat for at least 1.5 hours—the longer the better! After this time, season again with salt and, if desired, vinegar. The salt content depends on the sausage and your personal preferences. Serve with delicious black bread or a baguette.