A good addition to the meat broth can be not only the usual vegetables, but also sausages, which give the soup a special taste and aroma. Sausage soups are often found in German cuisine, but such dishes are also served in other countries, such as France and Italy.
Minestrone soup with sausages
You will need:
- 500 g smoked pork sausages;
- 1 tbsp. vegetable oil;
- 2 onions;
- 4-5 cloves of garlic;
- 700 g of canned red beans;
- 1.5 liters of water;
- Bay leaf;
- 2 stalks of celery;
- 2 small carrots;
- 800 g of canned tomatoes in their own juice;
- 1 tbsp. dried oregano;
- 1/4 tsp ground nutmeg;
- 1 zucchini;
- 300 g of cauliflower;
- 200 g of penne paste;
- a bunch of parsley;
- grated parmesan;
- salt and freshly ground black pepper.
Canned tomatoes can be substituted for tomato paste.
Pierce the sausages with a fork in several places. Heat vegetable oil in a frying pan and fry the sausages in it for no more than 10 minutes so that they are browned on all sides. Set aside the sausages. Peel and chop the onion into cubes, then fry in oil. Place the sliced onions, tomatoes, beans, and sausages in a saucepan. Put bay leaf there, add nutmeg, cover with water and bring to a boil. Meanwhile, peel and dice the carrots, zucchini and celery. Add them 5 minutes after starting cooking and cook the soup for another 20 minutes. Season the dish with salt and pepper.
Divide the cauliflower into inflorescences and crush the garlic. Chop the parsley. After 20 minutes, add these ingredients to the soup along with the penne paste and herbs. Cook the soup for another 15 minutes. If it gets too thick, add water. When serving, sprinkle the finished soup with Parmesan and serve with a plate of fresh tortillas.
This soup also goes well with white or rye bread croutons.
Lentil soup with sausages
You will need:
- 300 g dried red lentils;
- 2 onions;
- 1 carrot;
- 250 g pork sausages;
- 1.5 liters of water;
- 150 g tomato paste;
- Bay leaf;
- vegetable oil;
- salt and freshly ground black pepper.
Red lentils do not need to be pre-soaked, since they are devoid of shell and quickly boil. If you want the lentils in the soup to hold their shape, take the green lentils and cook them for at least 30-40 minutes.
Peel and chop the onion, then fry it in oil. Peel the carrots and cut into slices. Grind the sausages. Place sausages and lentils in a saucepan, season with salt and pepper, add bay leaves and cook for 5 minutes. Then remove the foam that appears. Add tomato paste, onions, carrots to the soup and cook for another 20 minutes. Ready soup can be seasoned with sour cream or plain yogurt without sugar and flavors.
