Recipe: Sausage soup
The snow is falling softly, everything is hidden under a white blanket. It all seems so peaceful and calm. It is cold outside, as it must be in winter. To warm me and my loved ones up again after a nice winter walk, there is nothing better than a fresh sausage soup.
I always spend the Christmas holidays and New Year's Eve with my family. We enjoy the time together, the traditions and the family dinner. When, as in our case, many people come together in one pile, it is important to serve something that is relatively easy to cook in many portions. That is exactly why we have homemade beef soup with fresh sausages, noodles and who prefers, frankfurter sausages. Below you will find my recipe, as I already learned it from my mom, who received it from her mom and so forth.
Tips for the preparation
You can also make the beef soup the day before, because the longer the soup boils, the more intense the flavor. But it always takes at least 2 hours. You may also add a few more carrots while cooking and then serve - they are super tasty and you have more vegetables in the soup. When seasoning in the end, simply add a small pinch of salt and then gradually season your soup to taste. The recipe is simple and yet something special. Soup is always the right choice, isn't it?
Ingredients for 6 people
- 1 kg soup meat in the whole from the beef
- A few beef or marrow bones
- 1 bunch of soup vegetables (carrots, yellow beets, leek, celery, parsley root)
- 3-4 additional carrots
- 1 onion
- Bay leaves
- Juniper berries
- Chopped chives
- Soup noodles
- 6 pairs of fresh Mettenwürstel or Frankfurter sausages
- First we need a big pot. The beef must be rinsed off (so that the soup does not become cloudy) and the bones must be washed well or blanched.
- The onion is cut in half and can be sautéed briefly on the cut side without oil if desired. Here we make sure that the onion halves do not get too dark.
- Now we put the soup vegetables, the two onion halves, the meat, the bones, the bay leaves, the peppercorns and the juniper berries into our big pot. The soup is salted later. Now we fill it up with cold water. Everything must be well covered with water.
- The soup may now boil once, then we turn the temperature back to low heat, so that the soup only boils. If the soup boils all the way through, it will become cloudy.
- Brownish foam forms again and again on the surface of the soup, which we carefully skim off with a ladle. As soon as there is no more foam on the surface, add a pinch of salt. 6.
- After about 2 hours the soup is ready.
- We now take the meat, and the vegetables out of the soup and cut them into small pieces.
- Then strain the soup (here the soup is emptied through a straining cloth or a clean dish towel), so that we have a nice clear soup.
- For the sausages, boil well salted water, put the sausages and remove from heat. Cook the sausages for about 10 minutes at about 75 °C.
- At the same time cook the noodles in a pot of hot water.
- Season the beef soup well and serve in deep plates with 1 pair each of sausages, noodles, soup vegetables and chives.
I wish you a lot of fun while cooking and even more while enjoying!
Photos: Michael Geißler