This soup originated in North Germany. Different sausages are used in other areas.
3 tablespoons butter or margarine
2 carrots, peeled and cut into 1/2 inch pieces
2 sticks celery, cut into 1/2 inch pieces
1 pound potatoes, peeled
and cut into 1 inch cubes
3 to 4 tablespoons flour
6 cups water or light stock
1 bay leaf
3 tablespoons chopped fresh dill
Melt butter in a large stockpot or saucepan and when foaming add the vegetables.
Cook, stirring frequently, until all vegetables take on a little color.
over the flour and cook over low heat until it begin to brown.
Pour on the water or stock, add salt, pepper and bay leaf and stir well. Partially cover and cook
for about 30 minutes, or until potatoes are tender.
Pour soup through a colander, but do not push the vegetables through.
Return the liquid to the pan and add the dill.
Slice frankfurters thinly on the diagonal. Add
to the soup and bring back to a boil. Simmer for about 5 minutes and return the
vegetables to the pan. Cook to heat the vegetables through and remove the bay leaf.
Transfer to a soup tureen, or spoon into individual soup bowls.
If the potatoes are cut slightly larger than the other vegetables, they
will cook in the same length of time without falling apart.