Cut the peeled potatoes into slices, cover with water, add salt and bring to a boil. In another saucepan, melt the margarine and fry the ham (or bacon). Coarsely chop the peeled onion and saute until transparent. Put the soup in a pot herbs add 0.5 liters of water, bring to a boil, add the broth powder, bay leaf, allspice, 1 teaspoon pepper stew. Drain the broth with potatoes (add it to the vegetables), potato puree and crushed to also add to the pan with the vegetables (potato broth to add so much to the soup turned out quite thick). Sausages cut into circles of 1 centimeter in width, add to soup, season and serve sprinkled with parsley.