Depth Charge Broth

Ingredients

• 2 liters beef broth (from cubes or homemade)
• 1 large smoked sausage (about 275 g)
• 4 medium potatoes
• 2 large carrots
• 1 leek
• 2 pickles
• 1 onion
• 2 cloves garlic
• 2 tbsp white wine vinegar
• 1 tsp black peppercorns
• 1 bay leaf
• 2 tbsp fresh parsley (chopped)
• Salt to taste

Method

1. Peel the potatoes and cut into cubes. Slice the carrots. Cut the leek into rings. Finely chop the onion and garlic.
2. Bring the broth to a boil with onion, garlic, bay leaf, and peppercorns. Add potatoes, carrots, and leek. Simmer for 20 minutes.
3. Slice the smoked sausage in half lengthwise. Warm the halves in the soup for the last 10 minutes to keep them firm.
4. Cut the pickles into thick slices. Add the white wine vinegar to the soup for a sharp, sour note.
5. Remove the bay leaf. Season with salt and extra vinegar if needed.
6. Ladle the soup into deep bowls. Place a half sausage diagonally in each bowl as the submarine. Scatter pickle slices on the bottom as depth charges.
7. Garnish with parsley for a fresh touch.

Serving notes

• Serve in deep bowls so the sausage submarine remains visible.
• Offer with crusty bread for extra tension at the table.