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Frankfurt lentil soup

Frankfurt lentil soup

    

A large pot of thick soup, full of vegetables, potatoes and Fankfurt sausages :) (and therefore Frankfurt lentil soup ...)

Cook

No. of servings

10

Ready in

Difficulty

high

 

Categories:   

 

all-purpose flour / plain flour1oz30grams
carrots8.75oz250grams
celery2oz60grams
frankfurter250250
garlic3cloves3cloves
ground black pepper0.75tsp¾teaspoon
ground red paprika2tsp2teaspoon
lentils sterilized10.5oz300grams
marjoram1tsp1teaspoon
onion5.75oz160grams
pork lard1.5oz40grams
potatoes1.1lb500grams
salt1.5tsp1.5teaspoon
salt-
water1.6quart1.5litre
water1.3cup300milliliters

1. 

onion 2.75 oz (80 g)  pork lard 0.75 oz (20 g)

Clean the onion, chop it finely and fry it in fat.

2. 

celery 2 oz (60 g)

Clean the celery, wash it and grate it roughly.

3. 

carrots 8.75 oz (250 g)  potatoes 1.1 lb (500 g)

Clean and wash carrots and potatoes. Cut into small cubes.

4. 

Add celery, carrots, ...

5. 

ground black pepper 0.75 tsp  salt 1.5 tsp

... potatoes, salt and pepper to the onion.

6. 

water 1.6 quart (1500 ml)

Pour boiling water and cook until the vegetables are soft.

7. 

lentils sterilized 10.5 oz (300 g)  frankfurter 250

Drain the lentils and cut the sausages into thinner rings.

8. 

Add to the soup and cook slowly until you prepare the roux.

9. 

onion 2.75 oz (80 g)  pork lard 0.75 oz (20 g)  all-purpose flour / plain flour 1 oz (30 g)

Clean the onion, cut it finely and fry it in fat. Add flour and fry.

10. 

ground red paprika 2 tsp

Put the roux away from the cooker and stir in the peppers.

11. 

water 1.3 cup (300 ml)

Add water and put back.

12. 

Overcook...

13. 

... and strain into the soup. Overcook ...

14. 

garlic 3 cloves  marjoram 1 tsp  salt

... and season with crushed garlic and marjoram. You can add salt to taste.

Bon appetit!

 

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