Dresden Potato Soup with Viennese Sausages
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), mainly waxy
- some caraway, whole
- a bit salt
- 100 g carrot (s)
- 100 g celery
- 100 g leek
- 1 liter vegetable stock
- some black pepper from the mill
- 1 teaspoon marjoram, dried
- 50 g bacon, mixed, cut into strips
- 4 Vienna sausages
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, rinse them, dice them and cook them with a little caraway seeds in boiling, lightly salted water until they are soft.
- Clean, peel and rinse the carrots and celery. Clean the leek, cut lengthways and rinse thoroughly. Cut everything into small pieces and cook in a saucepan together with the vegetable stock. Then drain and collect the vegetable stock.
- Drain the potato cubes and collect some of the cooking water. Add the vegetables to the potatoes, add a little vegetable stock and mash everything. Then pour in the remaining vegetable stock and possibly add some potato boiling water.
- Heat the soup and season with a little salt, a few turns of black pepper from the mill and the marjoram.
- Leave out the strips of bacon in a coated pan without adding any fat.
- Cut the wiener sausages into slices and then add to the potato soup together with the bacon strips.
- Fresh wood-fired bread goes well with it.
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