John Myers
Refined Sausage Goulash Soup
The perfect refined sausage goulash soup recipe with a picture and simple step-by-step instructions.
Sausage Goulash
- 1 piece Remaining sausage goulash from the day before, see my KB, http://www./rezept/452725/Wurstgulasch-in-wuerziger-Timmern-Balsamicosauce.html
Homemade vegetable broth
- 1 piece Celery bulb with green
- 1 piece Parsley root
- 1 piece Vegetable onion
- 2 piece Clove of garlic
- 200 g Green beans
- 1 piece Kohlrabi fresh
- 500 g Fresh white cabbage
- 1 piece Cauliflower fresh
- 300 g Carrots
- 3 Rods Leek
- 3 tbsp Butter
- 5 liter Water
- 1 tbsp Salt
- Sausage goulash: Warm up the sausage goulash from the day before.
- Vegetable stock: Roughly cut the vegetables. Melt the butter over a low flame and steam everything briefly.
- Now add the water to the vegetables, bring to the boil and simmer for about 40 minutes. Be careful not to stir.
- Finally add the salt.
- Then sift through everything and you have a great vegetable broth.
- If you want a stock, just let the broth simmer a little more over a low flame so that it thickens a little.
- Fill up the previous day’s sausage goulash with broth (as much as you want the soup to be thick), bring to the boil and serve with bread.
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