sausage soup

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 4 pairs of Vienna sausages
• 3 cans of peas (approx. 400 g each)
• 1 large onion(s)
• ½ tbsp oil
• 350 ml tomato ketchup
• e.g. salt and pepper
• e.g. instant vegetable broth
• n. B. Maggi
• e.g. crème fraîche

Instructions

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

hearty stew

Wash, peel, and dice the potatoes. Boil in salted water for about 15 minutes. Cut the sausages into small “devils.” To do this, cut the sausages into approximately 5 cm pieces and cut a cross-shaped slit in the ends about 1 cm deep. Heat oil in a pan and fry the Vienna sausages until crispy. After 5 minutes, add the roughly diced onion and fry. The cut ends will open, forming the “devils.” Heat the peas with ketchup and about 500 ml of water in a large soup pot. Add the diced potatoes and the devils. Season everything with salt, pepper, a little granulated broth, and a dash of Maggi. Serve with a dollop of crème fraîche.