John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- 500 g meat sausage or hunting sausage
- 1 bell pepper(s), red
- 750 ml broth
- 1 large onion(s)
- 3 tbsp flour
- 50 g butter
- 200 ml cream
- 3 tbsp vinegar
- salt and pepper
- Paprika powder
- Maggi, optional
- some chives
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Slice the raw potatoes and sausage and strip the bell pepper. Finely dice the onion. Make a roux from the butter and flour with the onion. Gradually deglaze with the broth (I prefer meat broth). Add the potatoes, bell pepper, and sausage to the soup. Add the cream and vinegar and bring everything to a boil. Season the soup with spices and simmer with the lid on over low heat until the potatoes are tender. Finally, finely chop fresh chives and stir them in before serving. Serve with fresh farmhouse bread. This is a recipe my grandmother often cooked for me on cold autumn days as a child, and one that even my children still enjoy today.
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