![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eGqPU9h2gTe5EFvhEMu1zU7jxjQ4B1pDA5R-Enw-S8Hls_NbMM-MHYzzkMwj397T6cR5npWHf7bNdvJe0dcPgSDsPNCADLB_TpeUcDNA_EjFCse3oq_iyGGOsWH9EklLzEkSn83lGbA/s320/blog+173.jpg)
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Ingredients
- Sausages 4 ( the more sausages you put, the tastier the soup becomes)
- Bacons 2 pieces
- carrot1
- onion1
- Water 6-10 cups
- Buiyon (Japanese soup stock for western dishes)
- Salts and paper (some)
Instructions
- Cut the sausages, bacons and veggies into eatable sizes.
- Heat up a pot with some oil, stir fry everything.
- Pour the water into the pot and cook with strong fire till the water boils
- Add Buiyon and cook for 10 mins or so till veggies become soft.
- Take out scum if you see any. Sprinkle salts and paper to finish off.
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