John Myers
Thuringian Sausage Soup
The perfect thuringian sausage soup recipe with a picture and simple step-by-step instructions.
- 1 lb Cracking sausage
- 3 piece Diced carrots
- 2 piece Onion red
- 1 piece Onion white
- 300 g Kohlrabi cubes
- 200 g Potato cubes
- 2 piece Garlic cloves pressed
- 1 piece Red pointed peppers
- 1 bunch Spring onions fresh, cut
- 0,25 piece Leek
- 1 disc Celery bulb
- 0,5 bunch Finely chopped parsley
- 50 g Tomato paste concentrated three times
- 1 liter Meatsoup
- 2 liter Vegetable broth hot
- 1 Cup White wine dry
- 0,25 Cup Soy sauce
- 0,25 Cup Teriyaki sauce
- 0,5 tsp Smoked salt
- 0,25 tsp Sage dried
- 0,25 tsp Dried marjoram
- 0,25 tsp Dried thyme
- 1 pinch Lovage
- 1 pinch Savory
- 2 tbsp Clarified butter
- Salt
- Pepper
- Clean the vegetables, cut them for the soup and cook a broth from the cleaning waste.
- Finely dice the potatoes and put them in a mixture of soy, teriyaki sauce, the dried herbs and the garlic rubbed with smoked salt for an hour.
- Now sauté the onion cubes in the lard until translucent, then the carrots and crispy sausage cubes, followed by all the other vegetables, add the marinated potato cubes and marinade at the end, then briefly roast the tomato paste and deglaze everything with the wine ..
- Fill up with the broth, add the weighed parsley and let the soup simmer for another 30 minutes. Season carefully with salt and pepper, as the sausage already has a certain heat!
- In Thuringia, the soup was often cooked at the time of the slaughter, because there was fresh meat stock and there were often sausages from the last slaughter, which should be eaten cooked due to their degree of ripeness 😉 Were well hung and had a certain hardness !
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