Grandma`s Swabian sour Broth
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 800 ml water
- 450 g potato (s)
- 2 bay leaves
- 2 carnation (s)
- 100 ml water
- 1 tablespoon, leveled flour
- salt
- 1 pinch (s) ground pepper
- 70 g tomato paste
- 250 g meat sausae
- 1 tablespoon wine vinegar, more if desired
Print Recipe
Pin Recipe Instructions
- Bring the water to a boil in a large saucepan. In the meantime, peel the potatoes and cut into thin half slices. As soon as the water boils, add the potatoes, bay leaves and cloves and cook for five minutes with the lid closed. Tip: stick the cloves in the bay leaves so that they can be removed more easily at the end.
- Pour 100 ml of water (important: the water must be cold, otherwise there will be lumps!) In a cup, stir in the flour and stir well. Cut the meat sausage into small cubes.
- When the potatoes have boiled for five minutes, pour the flour mixed with water into the pot and simmer for another five minutes with the lid closed. Then remove the bay leaves with the cloves. Put the tomato paste in the saucepan and stir well. Then add the meat sausage and season with salt and pepper. Bring to the boil again briefly so that the meat sausage is also well hot. The vinegar is only added at the end. This should not be cooked with. Depending on your taste, this can also be up to 3 tablespoon. But be careful: feel the amount of vinegar depending on your taste.
- The amount of soup is enough as a starter for six people. As a main course, it is enough for two people.
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