Hungarian vegetable soup with sausages

Name: Hungarian vegetable soup with sausages
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Potatoes (Rez.=250); 500 g Soup vegetables (Rez.=250g TK); 1 Pair of beef sausages (=170g); 1 Pair of Debreziner sausages (=90g); 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Paprika; 7-10 Tbsp grated nutmeg; 200 g Buttermilk; 1 TEASPOON Cornstarch; 125 g Whipped cream; 1/2 bunch Parsley; 1/2 bunch Chives

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Potatoes (Rez.=250)
500 g Soup vegetables (Rez.=250g TK)
1 Pair of beef sausages (=170g)
1 Pair of Debreziner sausages (=90g)
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Paprika
7-10 Tbsp grated nutmeg
200 g Buttermilk
1 TEASPOON Cornstarch
125 g Whipped cream
1/2 bunch Parsley
1/2 bunch Chives

Directions

1
Peel and wash the potatoes and cut them into small pieces. Clean or peel, wash and chop the soup vegetables. Wash the sausages and cut them into pieces. Heat the oil, fry the sausages briefly in it and take them out.
2
Add soup vegetables and potatoes to the frying fat. Season with salt, pepper, paprika and nutmeg. Add 1 litre of water and cook for about 30 minutes. Stir buttermilk and starch until smooth. Stir into the hot soup, bring to the boil again briefly.
3
Warm up the sausages in it. Refine with 5 tablespoons of cream and season again. Wash and chop the herbs and sprinkle over the sausages. Whip the rest of the cream until semi-solid. Serve the soup in portions with 1 blob of whipped cream each