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🍽️ Hearty Sour Zipfel

854 kcal · 30 min · 4 servings

Ingredients

• 1 large onion
• 150 g carrots
• 150 g celeriac
• 2 tbsp vegetable oil
• 50 ml brandy vinegar
• 1.2 l poultry broth
• 1 tbsp juniper berries
• 1 tbsp black peppercorns
• 2 bay leaves
• 600 g Nuremberg roasting sausages
• salt
• pepper
• 1 pinch sugar
• nutmeg (freshly ground)
• 100 ml whipping cream
• 2 tbsp chopped parsley
• parsley (for serving)

Instructions

1. 1. Peel the onion, the carrots, and the celery.
2. 2. Dice the vegetables into small cubes.
3. 3. Heat oil in a large pot.
4. 4. Sauté the cut vegetables in the hot oil.
5. 5. Deglaze the vegetables with vinegar.
6. 6. Add broth to the pot.
7. 7. Add the juniper berries to the broth.
8. 8. Add the peppercorns to the broth.
9. 9. Add the bay leaves to the broth (optionally in a tea bag).
10. 10. Let the mixture simmer gently for about 10 minutes.
11. 11. Slice the sausages into about 1/2 cm thick diagonal slices.
12. 12. Reduce the heat so the soup is no longer boiling.
13. 13. Add the sausage slices to the soup.
14. 14. Let the sausage slices steep in the soup for about 5 minutes.
15. 15. Season the broth with salt.
16. 16. Season the broth with pepper.
17. 17. Season the broth with sugar.
18. 18. Season the broth with nutmeg.
19. 19. Strain the broth through a sieve.
20. 20. Catch the Saure Zipferl and vegetables in the sieve.
21. 21. Remove the spices from the broth.
22. 22. Return the clear broth to the pot.
23. 23. Whip the cream stiff.
24. 24. Gently fold the whipped cream into the broth.
25. 25. Fold chopped parsley into the soup.
26. 26. Divide the soup among four bowls.
27. 27. Place the sausage and vegetables into the bowls.
28. 28. Garnish the soup with parsley.
29. 29. Serve the soup.

Nutrition per serving

• kcal: 854
• Protein: 43 g · Fett/Fat: 72 g · Carbs: 8 g