Frankfurt lentil soup

1. 

onion 2.75 oz (80 g) • pork lard 0.75 oz (20 g)

Clean the onion, chop it finely and fry it in fat.

2. 

celery 2 oz (60 g)

Clean the celery, wash it and grate it roughly.

3. 

carrots 8.75 oz (250 g) • potatoes 1.1 lb (500 g)

Clean and wash carrots and potatoes. Cut into small cubes.

4. 

Add celery, carrots, ...

5. 

ground black pepper 0.75 tsp • salt 1.5 tsp

... potatoes, salt and pepper to the onion.

6. 

water 1.6 quart (1500 ml)

Pour boiling water and cook until the vegetables are soft.

7. 

lentils sterilized 10.5 oz (300 g) • frankfurter 250

Drain the lentils and cut the sausages into thinner rings.

8. 

Add to the soup and cook slowly until you prepare the roux.

9. 

onion 2.75 oz (80 g) • pork lard 0.75 oz (20 g) • all-purpose flour / plain flour 1 oz (30 g)

Clean the onion, cut it finely and fry it in fat. Add flour and fry.

10. 

ground red paprika 2 tsp

Put the roux away from the cooker and stir in the peppers.

11. 

water 1.3 cup (300 ml)

Add water and put back.

12. 

Overcook...

13. 

... and strain into the soup. Overcook ...

14. 

garlic 3 cloves • marjoram 1 tsp • salt

... and season with crushed garlic and marjoram. You can add salt to taste.