Ingredients

• 2 links pork sausage
• 3 tablespoons vegetable oil, or to taste
• 4 pounds potatoes, peeled and cubed
• 4 carrots, cubed
• 2 onions, finely chopped
• 1 leek, trimmed and cubed
• 3 scallions, chopped
• 3 cloves garlic, chopped
• 1 cube vegetable bouillon
• 6 cups hot water
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1 pinch dried marjoram, or to taste
• 1 pinch sweet paprika, or to taste
• 1 pinch ground nutmeg, or to taste
• 1 bunch fresh parsley, chopped
• 1 bunch fresh chives, chopped
• 1/4 cup sour cream (optional)

Instructions

1. Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
2. Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
3. Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.
4. Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.