Ingredients

• 200 g country sausage
• 2 tablespoons vegetable oil
• 1/2 onion
• 1 carrot
• 2 celery stalks
• 1.5 liters broth
• 1 teaspoon paprika
• 4 small potatoes
• 2 kale leaves
• chives

Preparation

1. Peel sausage and cut into slices. In a pot with thick bottom, on 1 tablespoon of oil, lightly fry the sausage, then remove to a plate.
2. In the same pot, place diced onion, pour in remaining tablespoon of oil and cook until translucent, stirring occasionally.
3. Add peeled and thinly sliced carrot, thinly sliced celery and stir-fry together for about 3 minutes.
4. Add broth, paprika powder and bring to a boil.
5. Add peeled and sliced potatoes, cover and cook for about 15 minutes until potatoes are soft.
6. Place the fried sausage back into the soup along with chopped kale leaves and cook for about 2-3 minutes.
7. Sprinkle with chopped chives and season with ground pepper and salt if needed.