Sometimes I have a problem with my sons, where they refuse to eat soups. There’s really only a few soups they like.
One of them, however, stands out even among the favorites – it’s frankfurter soup, which they like so much that they always ask for more of it!
What Is Frankfurter Soup?
It’s a soup, whose core ingredients are cut sausages fried in a pan. In the soup, you’ll also find diced potatoes.
The iconic taste is completed by combining minced garlic and sweet ground paprika.
Which Ingredients Do You Need to Make the Soup?
The basis for the soup is comprised by beef broth.
I myself have the broth ready in the freezer stored in small bags, and every time I need it, I just take it out in advance, so it manages to thaw.
To prepare the soup you’ll need:
- Beef broth
- Peeled and diced potatoes
- Minced garlic
- Onions, roughly chopped
- All-purpose flour, to thicken
- Sweet ground paprika
- Pepper, freshly ground
- Smoked Pork sausages
Are you a soup lover? Try out these Czech classical recipes!
How to Prepare the Frankfurter Soup?
Once you have all ingredients ready, preparing the soup is quick and easy. This is how you cook it in few steps:
- Heat up the lard in a pot, and fry the onion in it.
- Add flour and ground paprika, fry quickly while stirring it.
- Add beef broth, mix with a whisk.
- Add potatoes, salt, pepper and garlic.
- Cook for 20 minutes on low temperature.
- Meanwhile, fry the sausage circles in a pan, add them to the soup and boil them for a while together.
Which Sausages to Use in Frankfurter Soup?
Sausages (párky in Czech) are incredibly popular here in the Czech Republic. Czechs love them warmed up in water and served with bread, ketchup or mustard.
Sausages are used in many Czech recipes, including frankfurtská polévka.
Typical Czech sausages are made out of minced pork, which is then put into natural casings.
The sausages are then placed in a smokehouse, where they’re smoked for about two hours. Afterward they’re cooked, usually in the hot steam.
Thanks to this process, the Czech sausages are so juicy and incredibly tasty.
Every nation has a different way of preparing sausages. I shortly described the Czech process. This is the type of sausages we Czechs use when making Frankfurter Soup.
Back to the kitchen! Here is my recipe for frankfurter soup.
Frankfurtská Polévka – Czech Frankfurter Soup
- 10 oz (300 g) potatoes
- 2 cloves garlic
- 5oz (130 g) onions
- 2 Tbsp pork lard
- 1/3 cup (40 g) all-purpose flour
- 1/2 Tbsp sweet paprika ground
- 5 cups (1,2 l) beef broth
- pepper freshly ground
- 7 oz (200 g) pork sausages
- Dice the potatoes into pieces about 1 ¼ inches in size.
- Peel and mince the garlic.
- Roughly slice the onion.
- Heat up a table spoon of lard in a pot on medium temperature, add onion and fry it until it turns gold while stirring constantly.
- Add flour, stir, and fry for 1 minute.
- Add sweet ground paprika, stir, and fry shortly for about ½ a minute, but no longer, so the paprika doesn’t get burnt.
- Add broth slowly, and whisk it to avoid building of lumps.
- Boil the soup and add diced potatoes, 2 teaspoons of salt, ground pepper and minced garlic.
- Lower the temperature to 1/3 and boil while stirring for 20 minutes, or when the potatoes get soft.
- Slice the sausages into circles.
- Heat up the rest of the lard in a pan and fry the sausages on it.
- Add the fried sausages into the soup and shortly boil for 2 minutes.
Just a few words about the origin of the soup’s name.
The sausages used in it have had various names over centuries, but Frankfurter Sausages is the oldest and perhaps most well known name.
The history of Frankfurter Sausages lies back in the 15th century. Back then, they were sold on a market in a German city of Frankfurt am Main.
During 19th century, the sausages have found their way into Wien, the capital of Austria—Hungary, a state comprised of many territories, including today’s Czech Republic.
Czechs have taken a liking to these sausages and started calling them Wiener Sausages. They quickly became a beloved delicacy in Czechoslovakia and its successor states – Czechia and Slovakia.
However, the 1989 Velvet Revolution brought an end not only to communism, but also to all centralized smoked meat products regulation.
That’s why there’s no single official recipe for Frankfurter (or Wiener) sausages today.