Summary

Ingredients

• 1.4 kg potato (s)
• 350 g soup reens (carrots, celery, leek, parsley)
• 1 large onion (s)
• 1 tablespoon margarine
• 1 bay leaf
• salt and pepper
• 2 liters meat broth
• 0.5 ½ ring / e meat sausage or Lyoner
• 125 g bacon, mixed, smoked, diced
• 2 tablespoon sour cream

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Instructions

1. Peel the potatoes and cut into cubes. Peel and chop the onion. Clean the soup greens and dice finely.
2. Heat the margarine in a large saucepan and lightly fry the onions and soup greens. Salt and pepper, add the bay leaf and pour in the broth. Add the potatoes, bring to the boil and simmer until the potatoes are cooked through. Then bind the soup with the sour cream a little.
3. Meanwhile, cut the meat sausage into small cubes. Leave the bacon in a pan without adding any fat, remove it and fry the meat sausage cubes in the remaining fat. Also remove and add everything to the soup. Stir well again, season to taste and enjoy.