Made from kale, Frankfurt soup is a characteristic dish of the fall season. In this recipe, we have given it a little twist to make it different and exciting. Don’t we need variety in our fall diet, too? So feel free to use oils and vinegars for the ever more delicious flavors!
Slice the sausages into rings and then sear them on 1-2 spoonfuls of rape seed oil. When it is done, put it aside.
Cut the kale into strips. Wash and then drip them.
Wither the finely chopped onion and the grated garlic on the remaining oil and then sprinkle it with the flour and the ground paprika and caraway.
Add first one third of the kale to it, and salt it. Wait until the kale collapses, making sure you stir it continuously in the meantime. After this, add the rest of the kale in two portions.
Pour the vegetable stock on it and cook it for about 10 minutes. When it is done, add the sausages, too.
Serve it with tomato vinegar and a few drops of black cumin oil. Black cumin oil has an intense taste, so use no more than a few drops of it!