This is a traditional and incredibly delicious czech soup with a misleading name as Frankfurt isn’t located in the Czech Republic. It comes with the taste of garlic and sweet ground paprika and sausages floating on the surface. Recipe is inspired by this site.
Ingredients
Directions
- Heat up oil and sauté onion till translucent.
- Add smoked and sweet paprika, marjoram and garlic.
- Fry till aromatic and then incorporate flour to create roux.
- Cook out for few minutes until lightly brown.
- Add stock and deglaze pan.
- Incorporate all the potatoes add salt & pepper.
You can also put hotdogs in the pot and cook them with soup.
I prefer browning on the sausage, therefore i'm cooking hotdogs separately and adding them at the very end.
Simmer the soup on light boil until potatoes are soft about 20 minutes.
Pressure cook on 60kpa for 10 minutes with Auto Pulse release.
- Prepare non stick pan and set it over medium heat.
- Sear your hotdogs until lightly browned.
You can soften the soup with cream, but it is not necessary. It depends on your preferences.
- Incorporate cream and hotdogs.
- Simmer soup for about next one minute.
History Lesson
The sausages used in it have had various names over centuries, but Frankfurter Sausages is the oldest and perhaps most well-known name. The history of Frankfurter Sausages lies back in the 15th century. Back then, merchants sold them on the market in the German city of Frankfurt am Main.
During the 19th century, the sausages have found their way into Wien, the capital of Austria—Hungary, a state comprised of many territories, including today’s Czech Republic. Czechs have taken a liking to these sausages and started calling them Wiener Sausages. They quickly became a beloved delicacy in Czechoslovakia and its successor states – Czechia and Slovakia.
However, the 1989 Velvet Revolution brought an end not only to communism but also to all centralized smoked meat products regulation. That’s why there’s no single official recipe for Frankfurter (or Wiener) sausages today.
Ingredients
Directions
- Heat up oil and sauté onion till translucent.
- Add smoked and sweet paprika, marjoram and garlic.
- Fry till aromatic and then incorporate flour to create roux.
- Cook out for few minutes until lightly brown.
- Add stock and deglaze pan.
- Incorporate all the potatoes add salt & pepper.
You can also put hotdogs in the pot and cook them with soup.
I prefer browning on the sausage, therefore i'm cooking hotdogs separately and adding them at the very end.
Simmer the soup on light boil until potatoes are soft about 20 minutes.
Pressure cook on 60kpa for 10 minutes with Auto Pulse release.
- Prepare non stick pan and set it over medium heat.
- Sear your hotdogs until lightly browned.
You can soften the soup with cream, but it is not necessary. It depends on your preferences.
- Incorporate cream and hotdogs.
- Simmer soup for about next one minute.