Raw material: sausages

Frankfurt soup | With sausage and potatoes

Už tu máme one. So why not add another one? This time there is less experimentation and we are closer to that form, which they will also offer you in the pub.

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Tiskni
Servings Prep Time
4 osoby 5 mints
Cook Time
25 minutes
Servings Prep Time
4 osoby 5 mints
Cook Time
25 minutes
That's why this soup is called that, that frankfurters are its main part. Well, the frankfurter sauce is simply very similar to this soup. And it's the same with the sausages: according to the chronicler Achille August Lersner, sausages were sold in Frankfurt already in 1487. From Frankfurt with the recipe, requiring lean meat, mutton casings and delicate flavoring with nutmeg, nutmeg and white pepper, got to Vienna, where the butcher Lahner imported it and started making sausages according to him. His imitators referred to their sausages as Viennese. From there, the product reached us in the Czech Republic, only no one renamed him again. But if you don't have the Frankfurt ones, try another one, not a problem.
Votes: 0
Rating: 0
You:
Rate this recipe!
Tiskni
Servings Prep Time
4 osoby 5 mints
Cook Time
25 minutes
Servings Prep Time
4 osoby 5 mints
Cook Time
25 minutes
That's why this soup is called that, that frankfurters are its main part. Well, the frankfurter sauce is simply very similar to this soup. And it's the same with the sausages: according to the chronicler Achille August Lersner, sausages were sold in Frankfurt already in 1487. From Frankfurt with the recipe, requiring lean meat, mutton casings and delicate flavoring with nutmeg, nutmeg and white pepper, got to Vienna, where the butcher Lahner imported it and started making sausages according to him. His imitators referred to their sausages as Viennese. From there, the product reached us in the Czech Republic, only no one renamed him again. But if you don't have the Frankfurt ones, try another one, not a problem.
Frankfurt soup | With sausage and potatoes
Need:
Units:
How do you:
  1. Let the finely chopped onion vitrify on hot lard.
  2. Add sausages cut into rounds.
  3. Mix and fry.
  4. Remove from the flame. Add sweet paprika.
  5. Přidáme mouku.
  6. Mix as a base for the roux.
  7. Pour a little water and make a roux.
  8. Pour in the broth and mix well. Vaříme tak 10 minutes.
  9. Přidáme na kostičky nakrájené brambory. Salt and pepper. Cook until the potatoes are soft, so good 10 minutes.
  10. Finally, add the cream, quantity according to your taste. Mix and let it bubble for a while. We can also add dried Libeček or Provençal spices.
  11. Podáváme s bagetou, decorated with anything green. For example, a libec, parsley or leek.
Tip:

Frankfurter soup loves broth so much, that he needs it for his full life, otherwise she will be grumpy. But he'll be perfectly content with B-grade broth, i.e. with broth of the second category. Béčkový broth is really the terminus technicus as well as the terminus gastronomicus. B-shaped broth (called broth B in restaurant standards) is working, not quite clear broth, which could not serve as a basis for a clear Sunday soup with noodles and liver dumplings. But otherwise it is perfectly sufficient as a base.