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Ingredients
- 150 g pork frankfurters
- 800 ml chicken broth
- 15 g butter
- 350 g potatoes (Type B)
- 120 g red onion
- 1 clove garlic
- 3 tablespoons fresh parsley
- 1 tablespoon all-purpose flour
- 4 tablespoons sunflower cooking oil
- 1 tablespoon tomato paste
- 1 tablespoon sweet paprika
- 1 teaspoon dried marjoram
- salt to taste
- ground black pepper to taste
Steps
- 1First, cut the frankfurters into thin half-slices. Peel the potatoes and cut them into approximately 1x1 cm cubes. Finely chop the red onion and garlic.
- 2In a medium-sized pot, heat 2 tablespoons of sunflower oil over medium heat. Add the red onion and frankfurters, then sauté for 4-5 minutes. Then stir in the potatoes, paprika, tomato paste, and garlic, and continue to sauté for another 3-4 minutes.
- 3Pour in the chicken broth, add the marjoram, and season with salt and pepper to taste. Cover and cook over medium heat for 15-16 minutes, until the potatoes are tender.
- 4Meanwhile, heat the remaining oil in a pan. When hot, reduce the heat, add the butter, and let it melt. Sprinkle in the flour and, stirring constantly, make a darker roux (approx. 3-4 minutes). Remove from heat and set aside.
- 5Once the potatoes are tender, increase the heat and stir the prepared roux into the soup. Bring to a boil for 3 minutes. Meanwhile, finely chop the parsley. After the cooking time, turn off the heat, sprinkle in the parsley, and serve warm.
