Fall nostalgia: Embrace warmth with grandma’s potato soup

The beginning of autumn is a good time to think back to childhood recipes that warmed us up after coming home from outdoor adventures. Dirty, cold, and soaked kids need to be properly warmed up, and everyone knows there's no better way than a bowl of steaming soup. Of course, you could just go with regular chicken soup, but for me, these childhood moments are associated with another dish.

It's the potato soup made from strong, aromatic chicken broth that brought my body's temperature back to normal. Today, I cook such a soup myself, and with pleasure, I observe how the apple doesn't fall far from the tree – my kids also love this dish. And, as grandma said, when the broth is ready, you can really be at ease about everything else. It’s merely a culinary trifle that anyone can handle easily.

Ingredients:

• 1.5 litres of chicken broth,
• 6 potatoes,
• 1 onion,
• 1 carrot,
• 1 sausage (about 140 grams),
• 1 tablespoon butter,
• oil for frying,
• 1 tablespoon flour,
• a few bay leaves,
• a few allspice grains,
• salt,
• pepper,
• parsley.

Instructions:

1. Heat the broth, and wash, peel, and dice the potatoes. Do the same with the carrot.
2. Peel the onion and slice it into feathers.
3. Add the potatoes, carrot, allspice, and bay leaves to the broth. Cook until the vegetables become soft.
4. Meanwhile, sauté the onion in butter. Add flour to prepare a roux.
5. Combine it in the pan with a small amount of broth, then transfer it all to the soup. Stir and wait for the soup to thicken.
6. This is a good time to fry the sausage, sliced into pieces or cubes, in hot oil. Then add the meat to the soup at the very end.
7. Cook for a few more minutes, and it's ready. Serve with chopped parsley. Enjoy your meal!