Gingerbread dip or fish gingerbread sauce

Ingredients for 4 servings:

• 2 parsley roots (or 1 celery)
• 1 stalk(s) leek
• 1 carrot(s)
• 1 onion(s)
• 4 gingerbread cookies (spiced gingerbread)
• ¼ liter malt beer (or 50g fish gingerbread and 2 tbsp vinegar)
• Salt
• Vinegar
• 10 g butter
• 4 sausages, smoked (or knackered)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the original Silesian version of Oma

Clean and chop the soup vegetables, dice the onion, and cook everything in 1/4 liter of water until soft. Meanwhile, crumble the gingerbread cookies, pour enough malt beer over them, and let stand for a while. If using fish gingerbread, grate it and mix with 2 tablespoons of vinegar. Strain the vegetable broth through a sieve, add the soaked gingerbread cookies or fish gingerbread to the broth, bring back to a boil while stirring, season with salt and vinegar, and add the butter. Boil the sausages in water for about 10 minutes, place them in the sauce, and pierce them several times with a fork to improve the flavor. If it’s too thick, add a little more beer. Serve with white sausages, sauerkraut, and potatoes. Tip: Since gingerbread cookies are usually very hard, it’s recommended to leave them uncovered in a cool place for a few days before using them to soften. They will then melt more quickly in the beer. Variation: Cook the root stuff with 1/2 pound of smoked belly pork.