Sweet and Sour Sausage Soup

Lightly caramelize the powdered sugar in a coated saucepan over medium heat, add the vegetables and sauté until translucent (*).

Pour in the clear soup, add the bay leaf spice and mustard seeds, tie the juniper berries, new spice and peppercorns in a spice bag and put them in (**). Stew the vegetables for about ten minutes just below the boiling point until they are almost soft.

Then season with sugar, salt, vinegar and cayenne pepper. Add the sausage slices together with the garlic, lemon zest and ginger, simmer for about three minutes, then remove repeatedly and divide evenly into hot soup bowls.

Drain the gravy through a sieve, mix in the cold butter with a hand mixer and season repeatedly with sugar, salt and vinegar. Pour the buttered stock over the hot roast sausages and bring to the table sprinkled with parsley.

(*) Sugar and escaping vegetable juice form a protective film around the food, which makes the addition of oil unnecessary.

(**) the best way to do this is to use a disposable tea bag or possibly tea egg, sealed with a clip.

Our tip: Use high quality red wine for a particularly fine taste!

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