John Myers
Ingredients for 4 servings:
- 800 g potatoes, diced
- 2 stalk(s) leek, approx. 1-2 cm rings
- 1 piece(s) celery, approx. palm-sized, 2-3 cm thick
- 2 carrots, diced
- 125 g bacon, cut into strips
- butter
- 4 bratwurst, coarse, dumplings pressed from the intestine
- 4 tsp, heaped cranberries from the jar
- ½ tsp cayenne pepper
- 1 ¼ liters of meat broth
- Fondor
- 1 cup crème fraîche
- 1 handful of mixed dried mushrooms, soaked in water
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
The ultimate soup kick for all stew and soup fans
Put butter in a large pot and fry the bacon until crispy. Add the vegetables and mushrooms, and once everything is well browned, deglaze with the broth. Cover and simmer for about 20 minutes. Now fry the sausage meatballs in a little fat. Season the soup with cayenne pepper and add the cranberries. Purée the soup with an immersion blender; it can still be a bit chunky. Stir in the crème fraîche, season with Fondor, add the sausage meatballs, and serve. The combination of ingredients gives the soup an unusual, spicy flavor experience. It tastes almost better the next day.
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