Carrot Soup with Kasseler
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- ml 1,000 water
- 2 large onions, roughly diced
For the soup:
- 600 g smoked pork (comb), boneless
- 600 g carrot (s), sliced
- 600 g potato (s), finely diced
- 200 g parsley root (s), finely diced
- 150 g celeriac, finely diced
- 1 large onion (s), very finely diced
- 1 tablespoon, heaped peppercorns, colored, coarsely crushed
- 6 allspice grains, coarsely crushed
- 1 bay leaf, rubbed
- salt
- 1 bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- First wash and clean all the vegetables and potatoes, peel the potatoes. Prepare a broth from the vegetable remnants including the potato peel, the two coarsely chopped onions, the crushed and peeled spices and the water. This should simmer for about 30-40 minutes.
- Then pour the broth through a sieve into a sufficiently large saucepan. Cook the sliced meat in this broth for about 50 minutes. Now add all of the finely diced vegetables, add more liquid if necessary so that all the deposits are covered and continue to simmer the soup for about 20 minutes until everything is cooked.
- Remove the meat, cut it into small cubes and then put it back in the soup. Let the soup boil again briefly, salt the soup again at your own discretion and finally stir in the chopped parsley.
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