• Cook the potatoes until they soften. You can cook them in the microwave without liquids or on the stove with water. Do not peel or cut the potatoes; Drain if necessary and let cool for a few minutes.
• Preheat oven to 200 degrees Celsius - 392 Fahrenheit.
• Lightly grease a 35 cm x 25 cm baking pan (14 inches X 9.8 inches).
• Cut the potatoes into cubes about 3 cm (1.2 inches) in size and sprinkle evenly in the pan; cut the onion into quarters and add it to the pan; add rosemary leaves and sage. Sprinkle salt to taste.
• In a small bowl, mix olive oil, paprika, and black pepper and transfer to the baking pan; mix everything with your hands.
• Put in the oven and bake for half an hour; Open the oven, mix, and bake for another half hour or until the vegetables are nicely brown.
• Transfer to a soup pot, add about two cups of boiling water, and grind with a stick blender; add more boiling water gradually, as needed, until you get the desired consistency. Taste and adjust seasoning if necessary.

For Serving

Serving Option A

• Cut the sausages into four or five pieces (you can cut them diagonally, and fry them in olive oil for a few minutes until they are nicely brown.
• Pour the soup into serving bowls, add fried sausages and sauerkraut, sprinkle with chopped chives, and serve.

Serving Option B

• Pour soup into serving bowls, sprinkle vegan bacon made of skinny pasta, add a spoonful of yogurt, sprinkle with chopped chives, and serve.