My Vegetable Soup with Kassler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices Kasseler
- 1 ½ liters water
- 1 bell pepper (s), yellow
- 1 leek
- 0.75 ¾ stalk (s) celery
- 1 medium onion (s)
- 4 medium carrot (s)
- 3 medium potato (s)
- 3 medium tomato (s)
- 0.5 tablespoon ½ vegetable stock
- 1 clove garlic, to taste
- Parsley, fresh for garnish
- Salt and pepper, whiter from the mill
- Paprika powder, hot pink
Print Recipe
Pin Recipe Instructions
- Wash the carrots, bell peppers, leeks and celery and pat dry. Clean the carrots and cut into fine slices. Peel the potatoes, the onions too, cut both into fine cubes, the bell peppers too.
- Bring the water to the boil, add the stock and stir. Add the dabbed dry smoked pork slices and the cut vegetables to the broth. Cut the celery into fine rings, use the leaf as well and add to the broth. Let the soup simmer for about 50 minutes.
- 10 minutes before the end of the cooking time, quarter the washed tomatoes lengthways, then cut the wedges in half crosswise and add to the soup. If you don`t like the tomato skin, you can scratch the tomatoes crosswise at the base of the stalk, pour boiling water over them and then remove the skin. Season the soup to taste with salt, pepper and paprika powder, possibly squeeze garlic.
- Remove the meat and place on the soup plates, pour the soup over it. Sprinkle plucked parsley on top as a garnish. If you prefer the vegetables to be firm to the bite, you should reduce the cooking time.
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