We need potatoes first, I used about a kilogram of white potatoes. I washed the potatoes and peeled them. Then I cut them into 2-2.5 cm cubes. The second ingredient is smoked sausage, I used about 500g of smoked pork sausage. I washed the sausage a little and cut it into slices not very thin, about 1 cm thick.
To start we heat a little sunflower oil in a soup pot and place the sliced sausage to fry. Roast the sausage about 3-4 minutes, to get a little color and aroma. Put the potatoes over the sausage, mix, and allow 2-3 minutes to fry together. Season with a tablespoon of sea salt and pour the water on top, to cover the potatoes well. I put about 3 liters of water in a 7-liter pot.
We let it boil until the potatoes are soft, about 20 minutes, while we make a roux. To do this, in a small pan or small saucepan we heat 50 ml of olive oil. After the oil has warmed, add two tablespoons of wheat flour. Mix flour in the oil, until it is homogenized and forms a paste. Allow boiling until golden brown and add a tablespoon of sweet paprika powder. Stir until the paprika dissolves and take the pan from the heat. For added flavor, I also added a teaspoon of sweet pepper paste.
Add the roux to the soup, using a sieve so that it does completely dissolved. Another favorite ingredient of mine is tarragon, which we add now, and let it boil for another five minutes. In the end, we season with a tablespoon of vegetable mix and a handful of chopped green parsley.
Served with fresh bread, sour cream and sliced red onion.