Creamy Potato Soup Rübenberger Style
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 2 hrs 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g bacon or bacon, smoked
- 2 large leek stick (s)
- 4 large carrot (s)
- 0.25 ¼ celeriac
- 4 medium onion (s)
- 800 g potatoes, floury boilin
- ml 2,000 water
- 5 juniper berries
- 3 bay leaves
- 1 tablespoon, heaped marjoram, rubbed
- 1 teaspoon, leveled pepper, white
- 1 pinch (s) black pepper, coarsely ground
- 2 tablespoon, heaped parsley, fresh, alternatively frozen
- 2 teaspoons, leveled salt
- 3 Vienna sausages
- 3 Cabanossi
- 3 Frankfurter sausages, Upper Silesian
- some rapeseed oil for frying
Print Recipe
Pin Recipe Instructions
- Dice the bacon, clean the leek and carrots and cut into rings, peel the celeriac and onions and cut into pieces (approx. 1 - 2 cm in size). Peel the potatoes and cut them into large cubes.
- Let some oil get hot in an uncoated stock pot, then fry the bacon and let it out. If the first traces of roasting can be seen, add the leek, carrots, celeriac and onions, fry them well and turn them regularly. When the vegetables are seared until translucent and there are some traces of roasting, add the water and bring to the boil. Now add all the spices and simmer on a low flame or heat for about 30 minutes.
- Then add the potatoes and the Cabanossi and the Upper Silesian Frankfurter and simmer on a low flame for 20-25 minutes. Prick the sausages with a fork beforehand.
- Warning: The Cabanossi tend to burst. Therefore, pay attention and, if necessary, get them out of the soup beforehand.
- When the time is up, get the sausages, bay leaves and juniper berries out of the soup. Now puree the potatoes and the soup vegetables with a hand blender until the soup has a creamy consistency and you can no longer see any coarse pieces. Vary with the water and add more, depending on the starch content of the potatoes. Now cut all three types of sausage into slices and add to the soup. Chop the parsley (or frozen) and add to the soup. Season the soup again with black pepper and salt. Finished.
- Bread can also be served with it, depending on your taste.
- My kids love this soup. So vegetables can taste this good.
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