This upside-down cake is made enticing by the basic white layer beneath and the buttery brown sugar topping.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 3 mins |
| Total Time: | 1 hr 48 mins |
| Servings: | 6 |
Ingredients
- 2 links pork sausage
- 3 tablespoons vegetable oil, or to taste
- 4 pounds potatoes, peeled and cubed
- 4 carrots, cubed
- 2 onions, finely chopped
- 1 leek, trimmed and cubed
- 3 scallions, chopped
- 3 cloves garlic, chopped
- 1 cube vegetable bouillon
- 6 cups hot water
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 pinch dried marjoram, or to taste
- 1 pinch sweet paprika, or to taste
- 1 pinch ground nutmeg, or to taste
- 1 bunch fresh parsley, chopped
- 1 bunch fresh chives, chopped
- ¼ cup sour cream (Optional)
Instructions
- 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.
- Substitute a celery stalk for the leek if preferred.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 10 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 524 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Love this soup! I made it as is except I use polish sausage and just put
This was a delicious, comforting soup on a cold rainy night. I used a 16 oz pkg of polish sausage. It’s hearty and filling without being too heavy. Thank you for this recipe!
Very simple, delicious, and let’s make some more. I grated fresh nutmeg into the scrumptiousness. I served the soup with a dollop of fat free sour cream on top And sprinkled fresh cut chives over the top. Yum!
Turns out as a very hearty dinner which is easily freezable for another time if there is leftover. Recommendations: add a hint of Rosemary and an extra teaspoon of Marjoram for a little more kick in flavor
2 links of sausage is vague. I used 14 ounces of kielbasa and that was perfect. My one recommendation is to use stock instead of the cube and water. Great recipe! Thanks for sharing!