Frankfurt Soup

INSTRUCTIONS

• 1
  First, slice the sausages into thin half-moons. Peel the potatoes and cut them into cubes measuring 1 cm × 1 cm.
• 2
  Heat a medium-sized pot over medium heat with 2 tablespoons of sunflower oil, then add the onion and sausages and sauté for 4–5 minutes over medium heat. Then add the potatoes, paprika, tomato paste, and garlic, stir and sauté for another 3–4 minutes.
• 3
  Once the mixture is sautéed, pour in the broth, add marjoram, salt, and pepper, cover with a lid, and cook over medium heat for 15–16 minutes until the potatoes are tender.
• 4
  Meanwhile, heat a pan over medium heat with the remaining sunflower oil. Once the oil is hot, reduce the heat to low, add the butter, and let it melt for 1 minute. Then add the flour to the pan and stir constantly to create a darker roux (3–4 minutes). Then turn off the heat and set the roux aside.
• 5
  Once the potatoes in the soup are soft, increase the heat to high, stir in the prepared roux, and cook everything for 3 minutes. Meanwhile, finely chop the parsley. After the specified time, turn off the heat, add the parsley, divide the soup into individual portions, and serve.