Frankfurt soup

Ingredients

• 240 gFrankfurter, meat, heated
• 500 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 120 gOnions, raw
• 6 gSpices, paprika
• 25 gWheat flour, white, all-purpose, unenriched
• 7.5 gOil, olive, salad or cooking
• 1,100 gBeverages, water, tap, drinking
• 4 gSalt, table
• 1 gSpices, pepper, black

Method

1. Finely dice the onion, small-dice washed skin-on potatoes. Slice the frankfurter.
2. Soften onion in 15 g oil, stir in paprika and flour, then immediately add 1100 g water so the paprika does not burn.
3. Add potatoes, salt and pepper; cook for 18 minutes. Add the frankfurter and cook seven minutes more until potatoes are tender.