Brussels sprout soup with sausage dumplings

Ingredients for 4 servings:

• 400 g Brussels sprouts
• 6 potatoes
• 1 liter vegetable broth
• 1 can/n tomatoes
• 1 onion(s)
• 2 sausages, fresh coarse
• 1 tbsp butter or oil
• nutmeg
• sour cream
• herbs, fresh
• Cheese (preferably processed or sliced ​​cheese)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, peel the potatoes, dice them, and rinse them. Cut the onion into pieces or rings and fry briefly in butter or oil. Pour in the vegetable stock (or 1 liter of water and 2 stock cubes) and add the diced potatoes. Chop the canned tomatoes (they should still be chunks!) and add them to the potatoes after about 5 minutes along with the Brussels sprouts. Press the sausages out of their skins into the soup to form small dumplings. Add them and continue cooking until the potatoes and Brussels sprouts are tender (about another 10 minutes). Season with nutmeg, pepper, or fresh herbs, if desired. It also tastes great if you stir some sweet or sour cream into the soup, or melt cheese in the soup. When serving, add a dollop of sour cream (or crème fraîche) to each plate.