Ingredients:

• About 2 quarts of chicken broth
• 1lb of mild Italian chicken sausage mix or sausages themselves
• Few cauliflower florets, about 2 cups chopped
• 1-2 potatoes
• 1 big tomato, or 2 smaller ones
• 1 small onion
• 1 carrot
• A piece of celery root
• Small parsley root
• 1.5 cups of heavy cream
• Small bunch of fresh dill
• Ground black pepper to taste
• Salt to taste
• Oil for frying

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Pour chicken broth into a pot and bring it to slow simmer. Peel parsley and celery roots and slice them in stripes, add to the pot, continue cooking:

   

3. Remove skin from tomato (see step-by-step instructions here if needed):

   

4. Warm up skillet with a bit of oil. Peel and chop onion, fry it over moderate heat until colored, stir from time to time:

   

5. Peel and slice carrot, add it to the skillet, continue frying:

   

6. Grate tomato on big slots (or chop in a food processor), add to the skillet:

   

   Stir from time to time, let vegetables simmer together:

   

7. Peel and slice potatoes, add them to the soup:

   

8. Pour cooked vegetables in too:

   

9. Warm skillet up with a bit of oil, if you use sausages then slice them in pieces and fry; if you use sausage mix like me follow next steps:
   

   

   

   

   
   
10. Pour meat to the pot:

    

11. Let everything cook over slow simmer until potatoes start getting soft to pierce:

    

12. Then add chopped cauliflower, cook for about 2 mins:

    

13. Pour cream in:

    

14. Season with salt and black pepper to taste, cook until cauliflower is as soft as you like:

    

15. Then add chopped dill:

    

16. Cook for 2-3 mins more and turn heat off, soup is ready:

    

17. Serve it hot: