Legume goulash with sausage

1. 

onion 8.75 oz (250 g) • pork lard 1 oz (30 g)

Clean the onion, cut it finely and fry it (10 minutes) on a fat.

2. 

potatoes 8.75 oz (250 g) • sausage 8.75 oz (250 g)

Peel the potatoes, cut them into small cubes and add to the onion together with a similarly sliced sausage. Fry together for 5 minutes, stirring frequently.

3. 

ground black pepper 0.5 tsp • ground caraway 0.5 tsp • water 1.6 quart (1500 ml)

Add salt, pepper and caraway. Pour boiling water, mix and cook for 15 minutes.

4. 

lentils sterilized 10.5 oz (300 g)

Step by step add sterilized legumes without infusion: lentils ...

5. 

sterilized white beans 10.5 oz (300 g)

... beans ...

6. 

sterilized chickpeas 10.5 oz (300 g)

... and chickpeas (if you cook the soup from dry legumes, you must first cook them, what will prolong its preparation). Let it overcook and thicken the soup ...

7. 

all-purpose flour / plain flour 1.75 oz (50 g) • water 2.1 cup (500 ml)

... with a little flour mixed in cold water.

8. 

parsley leaves 1 oz (30 g)

Finally, mix the fresh chopped parsley into the goulash. (Store the rest of sterilized legumes in a microtene bag and freeze. This is the best way to store them for later use).