Chop everything into small pieces and put it in the pot.
Total Time1hr10mins
Course: soup
Cuisine: Thuringia
Keyword: savoury
Schwierigkeit: Beginner
Servings: 4
Ingredients
300gsmoked peeled ribs
1bay leaf
5allspice grains
100gcleaned carrots
100gcleaned leek
100g cleaned celery
100gcleaned Brussels sprouts
100gpeeled potatoes
2tbspoil
1medium peeled onion
1bunchparsley
150gVienna sausages
1tbspbutter
salt, pepper
2slicestoast
Instructions
Put the ribs in about 1 1/2 l salted water and slowly bring to the boil.
Skim the broth, add the bay leaf and allspice grains.
After about 60 minutes, when the meat comes off the bones easily, remove it. Let cool a little, separate the meat from the bones and cut into cubes.
Cut the vegetables into thin slices. Dice the onion.
Strain the broth in another saucepan and add the vegetable slices and the potato slices to the broth. Cook on a low flame for about 10 minutes. Season to taste with salt and pepper.
Heat the oil in a pan and sweat the onion in it until translucent. Now briefly toss the wiener sausages in it.
Cut the toast into cubes and toast in butter until golden brown in a pan.
Add the onion-sausage mixture, the meat cubes and the finely chopped parsley to the soup.
Arrange the soup in plates and sprinkle with the toast cubes.
Tipps & Hinweise
TIP: Add the leftover bacon cubes to taste. Recipe courtesy of Thuringian chef Herbert Frauenberger.