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INGREDIENTS
- 150 g pork sausages (min. 90% meat)
- 350 g raw potatoes (cooking type B)
- 4 tablespoons sunflower oil
- 120 g yellow onion (finely chopped)
- 1 tablespoon ground sweet paprika
- 1 tablespoon tomato paste
- 1 clove garlic (finely grated)
- 800 ml chicken broth (can be replaced with water)
- 1 teaspoon dried marjoram
- 15 g butter
- 1 tablespoon white all-purpose wheat flour
- 3 tablespoons fresh flat-leaf parsley (optional)
- Salt
- Pepper
INSTRUCTIONS
- 1First, slice the sausages into thin half-rounds. Peel the potatoes and cut them into 1 cm × 1 cm cubes.
- 2Heat a medium-sized pot with 2 tablespoons of sunflower oil over medium heat. Then add the onion and sausages and sauté for 4–5 minutes over medium heat. Afterward, add the potatoes, paprika, tomato paste, and garlic, stir, and sauté for another 3–4 minutes.
- 3Once the mixture is sautéed, pour in the broth, add the marjoram, season with salt and pepper, cover with a lid, and cook over medium heat for 15–16 minutes, until the potatoes soften.
- 4Meanwhile, heat a pan with the remaining sunflower oil over medium heat. 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, stirring constantly, create a darker roux (3–4 minutes). Afterward, turn off the heat and set the roux aside.
- 5Once 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.
30 minut v kuchyni
Do you want to enjoy a delicious meal, but weren't born to spend half a day in the kitchen? Then you've come to the right place! Cook quickly, deliciously, and affordably. The author of the photograph is Marie Bartošová.