Ingredients
Chapter 1 (50 g) celery
1-2 (100 g) carrots
1/4 small cabbage fresh cabbage
1-2 (100 g) of potatoes
2-3 tbsp (60 g) of canned peas
1 dried red pepper
1 egg
1/2 cup (100 g) yogurt
150 g sausage
6 tbsp (60 ml) vegetable oil
salt
Method
Carrots and celery, cut into pieces, sauté in oil until soft, then pour 6 cups hot salted water and cook on low heat until ready with peas and diced potatoes. At the end of cooking add the sausage, cut into pieces. The finished soup thicken with the egg and yogurt and serve while hot.
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Difficulty
Average
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