Preparation

In a large pot, brown the bacon. Drain on absorbent paper. RESERVE. Remove the fat, but do not clean the pan. Sauté the carrot and onion in butter, over low heat for 15 minutes. Add the broth and bring to a boil. Add the potato and increase the heat, until it starts to boil again. Lower the heat and cook for 15 minutes. Season with salt and pepper. Add the sausages and cook for another 10 minutes. Remove and transfer to a soup bowl. Sprinkle with parsley and serve hot with rye bread.

Ingredients

  • 350 g thinly sliced ​​onions
  • 1 large carrot cut into cubes
  • 4 tablespoons butter
  • 1200 ml of broth
  • 5 medium potatoes cut into cubes
  • 200 g of Frankfurt sausage in slices
  • 2 cups of bacon cut into cubes
  • 4 tablespoons chopped parsley
  • Salt and black pepper to taste