Sausage octopus in the soup lake

Ingredients for 4 servings:

• 4 Vienna sausages
• 1 bunch of soup vegetables
• 1 small onion(s)
• 1 tbsp butter or margarine
• 1 liter vegetable broth
• 100 g soup noodles
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Tastes good to children too!

Clean and wash the vegetables. Dice the celery and carrots, and thinly slice the leeks. Peel and finely dice the onion. Heat the butter or margarine in a saucepan and sauté the diced onion until translucent. Now add the vegetables, sauté briefly, and then deglaze with the vegetable stock. Boil the stock, add the small noodles, and simmer everything together for 5 minutes. While the soup is cooking, halve the sausages and cut them crosswise lengthwise, starting 2 cm below the cut end, to create 4 arms. Carefully pierce 2 eyes at the top and carve out a mouth. Once the soup has simmered for 5 minutes, turn off the heat, add the sausages, and heat gently for a few minutes with the lid on. During this time, briefly rinse the parsley from the vegetables, shake dry, and finely chop. Season the soup to taste with salt and pepper, then ladle into bowls. Place the sausage octopuses on a plate and sprinkle the parsley over them.