Name: Frankfurt Sausage Soup
Prep time: 10 min
Cook time: 46 min
Total time: 56 min
Yield: 4 (estimated)
Cuisine: Hungarian
Ingredients: 1 large onion; 50 g lard; 40 g gluten-free Universal flour; 3 potatoes; 6 sausages; 1 L broth; 200 ml milk; 1 tbsp sweet paprika; 1 tsp salt; 1 tsp ground black pepper; 1 tsp ground caraway seeds; 1 tsp Hungarian paprika oil; Fresh parsley, to taste

Method

15 steps

Peel and dice the potatoes.
Melt the lard in a large pot over medium heat.
Once hot, add the diced onion and fry until golden brown, about 5 minutes.
Add the gluten-free flour and fry briefly with the onion, about 1 minute.
Add the sweet paprika and cook briefly, about 30 seconds, being careful not to let it burn.
Pour in about 300 ml of cold water, stirring to combine.
Add the 1 liter of broth and bring to a simmer.
Add the salt and cook for about 20 minutes.
Add the diced potatoes and cook for another 15–20 minutes, until tender.
Season with ground black pepper and ground caraway seeds.
Slice the sausages into rounds and add them to the soup.
Cook for another 5 minutes to heat the sausages through.
Chop the fresh parsley and add it to the soup.
Pour in 200 ml of milk and add 1 teaspoon of Hungarian paprika oil.
Taste the soup and adjust the seasoning as needed.