Purple potato soup with sausages

Ingredients for 4 servings:

• 12 waxy potatoes
• ¼ red cabbage
• 4 Vienna sausages (beef wieners)
• 1 ½ liters vegetable broth
• 1 bunch of parsley
• 5 carrots
• 1 tbsp salt
• 1 pinch(s) of pepper
• olive oil
• possibly herbal vinegar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Grate the red cabbage. Boil about a handful of it in the vegetable stock for the purple color. Leave the red cabbage in the stock. Peel the potatoes and cut into small cubes. Quarter the carrots lengthwise and slice them. Slice the sausages. Heat olive oil in a large pot and sauté the vegetables, including the remaining red cabbage, until lightly browned. Add the potatoes and pour in the hot stock. Bring to a boil once, then cook over medium heat for 12-15 minutes (depending on the size of the diced potatoes) until tender. After 3 minutes, add the sausage slices and continue cooking. Serve hot in small bowls. Sprinkle with chopped parsley and a little herb vinegar (1 teaspoon), if desired.