Farmhouse Soup with Egg and Sausage

A protein-rich soup, suitable for both lunch and dinner.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Egg, fresh

  • 2 piece Carniolan sausage

  • 1.2 l Soup base, beef, cube

  • 1 spoon Sour cream

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 4 twig Parsley, fresh

Steps

  1. Place the eggs in a pot and add enough water to cover them completely. Bring the pot to a boil, then remove it from the heat and let the eggs sit in the hot water for 8 minutes. After 8 minutes, drain the eggs and cool them under cold running water.

  2. Slice the kranjska sausage into rings. Pour beef broth into a pot, add the sausage rings, season with salt and pepper to taste, and bring the soup to a boil. Simmer on medium heat for 10 minutes. Just before the end of cooking, stir in some sour cream.

  3. Wash the parsley, shake it dry, and chop it coarsely. Peel the eggs and cut them in half crosswise. Divide the soup into bowls. Place the boiled eggs in each bowl and sprinkle the soup with fresh parsley. Serve.

Nutrition Information (Per 100g)

  • Calories: 200.18 kcal
  • Fat: 14.19 g
    • Saturated Fat: 4.73 g
  • Carbohydrates: 1.58 g
    • Sugars: 1.4 g
  • Protein: 11.73 g
  • Fiber: 0 g

Advice

When the soup is served, you can refresh it by adding a bit of homemade vinegar. During cooking, you can also add a drop of white wine. The sausage can also be prepared by briefly boiling it in hot water before adding it to the soup. The soup with sausage prepared this way will be less greasy. Instead of kranjska sausage, you can use any other type of sausage. The dish would also pair well with: ground red paprika, nutmeg, thyme, marjoram, carrot, garlic, and onion.