Peel the potatoes and cut into 1 cm cubes, peel the carrots and cut into fine slices. Melt butter in a saucepan and briefly sauté the vegetables with caraway seeds, paprika powder and paradeis pulp. Fill up with clear soup and leave open for 20 min.
Drain the lentils in a sieve. Cut the leek into very fine rings. Coarsely chop the marjoram, cut the sausages into slices and add everything to the soup. Make 2 min and season with salt, pepper and vinegar.
If you can’t get fresh marjoram, you can use dried marjoram or a bunch of fresh parsley. Instead of Frankfurter sausages, cabanossi tastes just as good. You can also use leftover cold cuts or cold roast from the day before.
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