Vienna sausages – 200-220 gr
smoked sausages – 200-220 gr
potatoes – 250-300 gr
bacon – 50-60 gr
onion – 70-80 gr
vegetable oil – 1-2 tbsp
cumin – 1 tsp.
water/ broth – 1.5 l
egg – 1 pc.
lemon juice – 1 tbsp.
salt
Method
Cut the bacon into medium cubes.
Pour vegetable oil into a pan and add chopped bacon and fry.
Add the chopped onion to the fried bacon by cutting it into small pieces.
Add cumin and fry the onion until golden brown.
Pour water or broth into the pan.
Add whole potatoes.
Bring the soup to a boil and cook under a closed lid for 15-20 minutes (until the potatoes are ready).
Cut sausages and sausages.
Whisk the egg gently then whisk in the lemon juice.
Take the soup pot off of the burner.
Add a small amount of broth to the egg mixture and whisk it thoroughly.
Mash the potatoes in the pan using a potato masher.
Pour the egg dressing into the pan and stir.
Add sausages and sausages to the pan and stir.
Add salt to taste to the soup and stir.
Bring the soup to a boil again, remove from heat and leave for 5-10 minutes.
When serving, sprinkle with fresh herbs.