My Mom's "Linsensuppe Süß-Sauer " (Lentilsoup, sweet-sour)

This is another of my Mom's dishes that I did not eat as a child. I just never fancied the German "Linsen & Spätzle". However, this is not your usual version. There are no "Spätzle" and it is a soup. And also, it is sweet-sour. As an adult, I just tried it one more time when my mother cooked it and suddenly, I really enjoyed the sweet-sour taste and could not stop eating it :)

Note: Best to use a mix of soft and hard lentils. The smaller ones (e.g., Berglinsen) will dissolve almost completely, while the bigger ones (e.g., Tellerlinsen) stay harder and will add some bite to the soup.


  • 150-200g brown lentils (e.g., Berg-, Tellerlinsen)
  • water and salt
  • 4-5 medium sized potatoes
  • 4 tablespoons vinegar
  • 1.5 teaspoons sugar
  • 4 tablespoons margarine
  • 2 tablespoons flour
  • 3-4 wiener sausages (or "Fleischwurst", similar to bologna)


Start the soup

In a big pot, cover lentils completely with water. Add salt. Bring to a boil and let cook for about 30 minutes with the lid half closed. Peel and cut potatoes in small cubes and add to the lentils. Let cook for another 25 minutes till potatos are soft. Now, add vinegar and sugar, bring to a boil.

Prepare the roux

Melt margarine in a frying pan at low heat, add the flour. It needs to be more on the liquid side. Keep stirring occasionally and let simmer. The roux needs to bubble up ("sweating"), thicken and turn a light milk chocolate brown.

Finish the soup

Add the roux to the soup, bit by bit. Keep stiring and bring it to a low boil. The soup will thicken up. Season to taste with more salt, vinegar and sugar. At the end, add the wiener sausages. They only need to be heated up for a couple of minutes. Serve.

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