Hearty and tasty sausage soup with falukorv and root vegetables. Good for the wallet. You can add a splash of cream to make the soup heartier.
A good accompaniment to the soup is a rye bread sandwich.
Rye bread is common in the Nordic and Eastern Europe. Rye bread can be sourdough or yeast bread and has a darker color and denser texture than white bread.
Rye bread is richer in fiber and iron than wheat bread. Traditionally, rye bread is made with rye flour, water, salt and sourdough.
The bread can be used as a delicious companion to soups and stews by dipping it into the soup or stew.
6-8 servings
800 g falukorv (What is falukorv?)
300 g potatoes
250 g celeriac
300 g carrots
250 g parsnips
150 g leeks
3 tbsp tomato puree
1.8 l water
3 vegetable stock cubes
2 bay leaves
15 allspice grains
2 tbsp frozen parsley
1.5 tsp salt
1 tsp white pepper
Peel and dice the vegetables.
Heat the cooking oil in a large saucepan.
Sauté the vegetables for a few minutes, so that they have a shiny surface. Add the tomato puree and sauté for another minute.
Pour in water and add the stock, bay leaves and allspice.
Tip! Bay leaves and allspice can be placed in a tea ball.
Cook the soup under a lid over low heat for about 10-12 minutes so that the vegetables become soft.
While the soup is boiling, cut the sausage into cubes and fry them until golden brown.
When the soup is finished cooking, remove the bay leaves and allspice (see tip above).
Add the sausage and parsley.
Bring to a boil and season with salt and white pepper.
