Czech soup series continues and we still enjoy it! This time we make my favourite lentil soup. Weather in December is ideal for hearty soups. Of course, you can’t forget the sausage, the soup would be incomplete without it.
For 4 portions:
1 tbsp lard
1 big onion
100g grated carrots
100g grated celeriac
50g bacon
150g lentils
2 sausages
1,5l chicken stock
1 tsp dried marjoram
salt and pepper
1 tsp grated garlic
few drops of vinegar
Cook the sliced sausage in a tablespoon of lard to golden brown. Take it out and add the diced bacon. Add the chopped onions and roast until it turns brown. Add the grated vegetables and fry again. Add lentils and stock. Allow to cook for about 15 minutes. Then remove at least 2 dcl of the mix and blend with hand mixer. This will thicken the soup without using flour, which is great. Finally add the marjoram, grated garlic, pepper and salt. Season with vinegar and sprinkle sausages on top. Enjoy your meal!
