Sausage Soup – Czech Frankfurtská Polévka Recipe
Frankfurtská polévka is a traditional Czech sausage soup known for its comforting blend of garlic, sweet Hungarian paprika, and tender Vienna sausages simmered with potatoes in a savory broth. This easy-to-make soup is perfect as a first course or a light meal accompanied by fresh bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Czech
Ingredients
Vegetables and Aromatics
- 3 medium potatoes (waxy or all-purpose variety, e.g., Yukon Gold), peeled and cubed
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
Spices and Fats
- ¼ cup all-purpose flour
- ½ tablespoon sweet Hungarian paprika powder
- 1½ tablespoons lard (or sunflower/canola oil)
- ¼ teaspoon ground black pepper
- Salt, to taste (depending on broth saltiness)
Liquids and Meat
- 6 cups chicken broth or vegetable broth
- 7 ounces Vienna sausages, sliced
Garnish
- 1 tablespoon chopped fresh parsley greens (optional)
Instructions
- Prepare ingredients: Peel and finely chop the onion. Peel and crush or mince the garlic cloves. Peel the potatoes and cut them into cubes.
- Sauté aromatics: Heat 1 tablespoon of lard in a saucepan over medium heat. Add the chopped onions and sauté until they become light brown, about 5 minutes, stirring frequently to prevent burning.
- Add flour: Sprinkle in the ¼ cup of all-purpose flour and sauté briefly for about 30 seconds. Expect some lumps to form at the bottom; this is normal and will be dissolved later.
- Incorporate paprika: Stir in ½ tablespoon of sweet Hungarian paprika powder and continue stirring for no more than 30 seconds to avoid bitterness.
- Create roux with broth: Remove the pot from heat and add one or two ladles of broth to the roux, whisking vigorously until lumps dissolve into a thick paste. Add another ladle of broth, whisk again, then return the pot to the stove and gradually pour in the remaining broth while stirring constantly.
- Simmer potatoes and garlic: Bring the soup to a boil, then reduce heat to low. Add potato cubes, crushed garlic, salt to taste, and ¼ teaspoon ground black pepper. Cover and simmer for 15-20 minutes until the potatoes are tender, stirring occasionally to prevent sticking or burning of the flour at the bottom.
- Fry sausages: While the soup simmers, slice the Vienna sausages. In a separate pan, use the remaining fat to fry the sausages over low to medium heat until slightly golden, taking care not to brown them too much.
- Combine and finish: Once potatoes are soft, remove the soup from heat and immediately stir in the fried sausages. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle soup into bowls and optionally garnish with chopped fresh parsley. Serve hot, ideally with a slice of fresh bread.
Notes
- The quantity of salt depends heavily on the saltiness of the broth used; always taste before adding more salt.
- This recipe yields about 4-6 servings.
- Frankfurtská polévka can be served as an appetizer or a light main course.
- Garnishing with fresh parsley adds color and a fresh herbal note to the soup.
- The recipe accommodates substitution of lard with vegetable oil for a lighter option.
