Vegetable Soup Peasant Style

Peel onions and garlic, clean white cabbage, brush butter beet under cold running water, rub dry and peel. Rinse the zucchini, rub dry.

Cut the onions into thin rings, the garlic into slices. Remove the thick ribs from the cabbage leaves and pluck into larger pieces. Cut the rutabagas into 1cm thick slices and divide them into sticks about 3cm long. Cut the zucchini in half lengthwise and cut slices about 0, 5cm thick.

Heat the fat in a wide soup pot and sauté the onions and garlic until soft. Then squeeze the blunzen and sausage out of their skins, add them to the pot and break them up with a wooden spoon, stir them through and steam them briefly.

Add beef broth and let it boil. Add bay leaves and peppercorns, white cabbage and turnips. Let everything simmer for about ten minutes at low heat.

Add the zucchini and cook the soup for another 4 to 5 minutes.

Pierce the liver sausages several times with a roulade needle and place them in the soup, which is no longer boiling. Let it stand for fifteen minutes.

Season the dish with pepper, caraway, salt and mustard.

Tip: The best accompaniment to the sausages is spicy or possibly homemade mustard and mixed rye bread.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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