Hungarian sausage soup
Last Updated on
Hungarian sausage soup is made with peppers. Its low carbohydrate content makes it a perfect choice for dieters. But it’s still tasty for everyone else.
Ingredients for 6 people
1 litre of water 400g raw sausage (or sister sausage, when you can’t get anything else in Finland) 2 large onions 1 kg red peppers 2,5 dl white wine; (or water + vinegar 4/1) 3 cloves of garlic 1 teaspoon of crushed tomatoes 1 tablespoon of honey 1 tablespoon of meat fond 1 tablespoon of paprika powder (heat to taste) salt and pepper 2 bay leaves of sour cream
Peel and chop the onions. In a large saucepan, sauté the olive oil and crushed garlic cloves. Add the onions and peppers and freeze for a moment.
Then add the rest of the ingredients except the sausages and a litre of water. Boil on high heat for a minute and then lower the heat.
Squeeze the sausages into small balls and bring to the boil. When the sausages are cooked (about 5 minutes), the soup is ready!
Serve the Hungarian sausage soup with sour cream.
The soup is ready to be cooked.
