Peel and chop the onion and sauté in olive oil.
Peel the potatoes, cut into small cubes and add to the onions. Sauté briefly, mix with cumin and paprika powder and pour in the water.
Add marjoram and simmer for about 10 minutes until the potatoes are cooked through.
After about 6 minutes, add the sliced frankfurters.
Season with soup seasoning, salt and pepper and serve.
Preparation Tip:
A fresh salted stangerl goes excellently with it. If you prefer something spicier or heartier, make the soup with debreziner.
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