Gently place the Beef Sausages into the pan once the oil is hot and pan sear until golden brown, approximately 2-3 minutes per side. Expect some splattering and be careful to gently flip the Sausages away from you to avoid splashing the hot fat back on you.

Once evenly golden brown on all sides, remove onto a resting tray and set aside.

While resting the Sausages, cut open the bag of Ciorba de Perisoare (Romanian Meatball Soup) and empty into a medium sized sauce pot.

Bring to a boil on medium high heat and allow to simmer for 2-3 minutes. Once the Soup is heated through, switch to low heat and allow to simmer while you prepare the Potatoes.

In the meantime, finely chop Dill and Parsley for Soup garnish and for the Potatoes. Set aside.

Next, preheat a different medium sized frying pan on medium heat. Once the pan is heated, add all of the Butter and let it melt completely before adding the Fingerling Potatoes.

Pan sear the Potatoes until warmed through, approximately 5-7 minutes.

Chef’s Tip: Use a toothpick to check the internal temperature of the Potato. Once the toothpick pierces through the Potatoes easily and comes out warm to the touch, they are ready.

Once Potatoes are warmed through, using a medium sized bowl, toss the buttery Potatoes with half of the chopped Dill and season with salt to taste.

PLATING

Divide your Buttery Dill Potatoes between two plates, add two Beef Sausages per person. Garnish with Mustard (or enjoy on the side).

Divide Soup evenly between two bowls and garnish with the desired amount of Dill and Parsley.

Chef’s Tip: Be very generous with herbs; it will enhance the flavours of the dish!

That’s it! Pofta buna!