Sausage Soup – Czech Frankfurtská polévka

Sausage Soup – Czech Frankfurtská polévka

This is a traditional and incredibly delicious Czech soup with a name that may be misleading to many: Frankfurter soup! It comes with the taste of garlic and sweet ground paprika and bits of Vienna sausages floating on the surface.

Course Soup

Cuisine Czech

Keyword czech soups, easy soups

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 233kcal

Author Petra Kupská

Ingredients

3 potatoes mid-size; any waxy or all-purpose variety, e. g. Yukon Gold
1 onion peeled and finely chopped
2 cloves garlic fresh, peeled, and crushed
¼ cup all-purpose flour (45 g)
½ Tablespoon sweet ground paprika Hungarian style
1 and ½ Tablespoon lard or sunflower / Canola oil
6 cups chicken broth (1.45 L) or beef / vegetable broth
¼ tablespoon black pepper ground
salt the exact quantity depends on the saltiness of the broth used
7 ounce Vienna sausages (200 g)
green parsley sprig to garnish

Instructions

In a saucepan, heat a tablespoon of lard over medium heat. Add the finely chopped onion and sauté until the onion turns light brown. Stir thoroughly. This takes about 5 minutes.
Add the flour and sauté briefly for about 30 seconds. Lumps will form in the bottom of the pot but don't worry, they will be neatly disposed of in a moment.
Pour in the sweet paprika and stir again for 30 seconds at most. If you did it longer, the paprika would turn bitter.
Take the broth and a ladle. Remove the pot of onion roux from the heat source and pour in one or two ladles of broth. Whisk diligently until the lumps dissolve, and you are left with a thickened mash at the bottom of the pot. Only now, add another ladleful of broth and whisk again. Return to the stove and carefully add the rest of the stock, stirring constantly.
Bring the soup to a boil, then turn the heat down to a minimum. Add potato cubes and crushed garlic–season with salt and pepper. Cover with a lid and leave to simmer for 15-20 minutes until the potatoes are soft. Stir from time to time as the flour tends to sit to the bottom and get burnt.
While the soup is cooking, slice the Vienna sausages and fry them in the remaining fat in the pan. Fry at a somewhat lower temperature; the sausages should not be brown, just slightly golden.
Once the potatoes soften, remove the soup from the stove. Add the fried sausages immediately. If necessary, add salt and pepper, and you're ready to serve!

Notes

Makes about 4-6 portions.
Tip on the amount of salt: The exact amount of salt will depend on the type of broth you use to prepare the soup. Generally, homemade broths will not be too salty, but the opposite may be true of store-bought broths. Always taste the soup before adding more salt.
SERVING: Frankfurter soup is delicious as the first course at a family lunch or a stand-alone lighter meal, preferably with a slice of fresh bread. When serving, garnish the soup in the bowl with finely chopped fresh parsley leaves.

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