Ingredients
- 3 tomatoes (peeled)
- 3 beef franks (cooked)
- 1 garlic clove (crushed)
- 1 lemon juice
- 1/2 caraway seed
- 1/4 bacon (diced)
- 1,400 ml beef stock
- 270 gr soup meat cubed (finely)
- 210 gr potatoes (peeled)
- 180 ml water
- 110 gr onions (chopped)
- 32 gr flour
- 3 gr salt
- 2 gr paprika
- 1 gr marjoram
needed. Continue to cook until the meat and potatoes are soft. Make a thin cream of the flour and water, and stir it slowly into the soup. Continue to cook until thickened. Slice the cooked franks about 1 cm thick and add to the soup along with a squeeze of lemon juice. Gourmet's Old Vienna Cookbook
