Dresden Potato Soup with Viennese Sausages

Summary

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

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Instructions

1. Peel the potatoes, rinse them, dice them and cook them with a little caraway seeds in boiling, lightly salted water until they are soft.
2. 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.
3. 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.
4. Heat the soup and season with a little salt, a few turns of black pepper from the mill and the marjoram.
5. Leave out the strips of bacon in a coated pan without adding any fat.
6. Cut the wiener sausages into slices and then add to the potato soup together with the bacon strips.
7. Fresh wood-fired bread goes well with it.