Prep Time:
45 mins
Cook Time:
1 hr 3 mins
Total Time:
1 hr 48 mins
Servings:
6
Ingredients
Directions
Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
Heat oil in a large pot over medium heat. Cook potatoes in hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce heat and cook, covered, until carrots are tender, about 30 minutes.
Stir sausage slices, parsley, and chives into soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.
Recipe Tip
Substitute a celery stalk for the leek if preferred.
Nutrition Facts (per serving)
394
Calories
11g
Fat
66g
Carbs
11g
Protein
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