Quick & Hearty German Carrot Sausage Soup

Thick soup will replace both the first and second courses! Soup with smoked sausages is very aromatic and tasty. It is prepared quickly and as simply as possible, so this recipe will be a real lifesaver when you don’t have much time to cook. The original name of the soup is “Möhreneintopf”.
cook time: 30 min
Noah Merrick
Quick & Hearty German Carrot Sausage Soup

Nutrition Facts (per serving)

128
Calories
10g
Fat
6g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Onion 50 g
Garlic 10 g
Salt to taste
Ground black pepper (or red) to taste
Potato 300 g
Bay leaf 1 pc
Parsley to taste
Carrot 250 g
Vegetable oil 4 tbsp
Semi-smoked sausage (cabanossi) 150 g
Chicken bouillon 0.5 l

Recipe instructions

Step 1

Step 1
Products we need to prepare eintopf. Peel potatoes, carrots, onions and garlic.

Step 2

Step 2
Cut the carrots and potatoes into medium-sized cubes of the same size. Chop the onion also not very finely.

Step 3

Step 3
Heat vegetable oil in a saucepan with thick edges. You can cook eintopf in a cauldron or in a cast iron, it will be even tastier. Add carrots and onions. Stirring constantly, fry the vegetables for ten minutes over medium heat.

Step 4

Step 4
Add the potatoes to the pan, stirring again and cook everything together for about 5 minutes.

Step 5

Step 5
Turn the heat to maximum. Fill the pan with broth (you can use chicken, vegetable broth or just boiling water, it will be no less tasty). Add bay leaf to all contents. After boiling, reduce the heat to low and cook the soup under a closed lid until all ingredients are fully cooked (this will take about ten minutes). Cut the sausages into slices (if necessary, first remove the skin from the sausage).

Step 6

Step 6
Chop the garlic finely or pass through a press. Place the sausages and garlic into the pan. Turn the heat back to maximum. Add salt to taste. (be careful with salt; when the soup sits, it will become saltier due to the sausages).

Step 7

Step 7
As soon as the soup begins to gurgle, add finely chopped parsley and immediately remove the pan from the heat. With the lid closed, let the eintopf brew for at least fifteen minutes.

Step 8

Step 8
When serving, add pepper to taste.

Additional rubrics

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