Summary

Ingredients

• 900 g potato (s)
• 1 bunch soup greens (carrot, celery, leek, parsley)
• 1 medium carrot (s)
• 1 medium onion (s)
• 1 ½ liter meat broth
• 200 g cream cheese
• 200 g herbal cream cheese
• 200 g round meat or raw sausaes
• 6 small Viennese sausages
• pepper
• some oil for frying

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Instructions

1. Wash, peel and roughly dice the potatoes. Wash and peel the soup greens as well. Cut the leek into slices and roughly dice the carrot and celery.
2. Wash, peel and roughly dice the second carrot as well. Peel the onion, cut in half and cut several times lengthways and crossways, then dice.
3. Sauté the vegetables in a large (!) Saucepan with about 1 tablespoon of oil. Deglaze with the broth and simmer for about 20 minutes until the vegetables are cooked through.
4. Then stir both types of cream cheese into the soup. Wash the parsley, cut off coarse stalks and briefly pluck the cabbage. Add to the soup. Now either with a hand blender or better with a mixer, puree the soup well.
5. In the meantime, cut the Viennese into slices and form small balls out of the meat. Add the sausage slices and meatballs to the soup and let them get hot in about 10 minutes. If you like, you can season the soup with a little pepper.
6. If the soup is too thick for you, you can add some hot broth. If you want to serve the soup as a baby dish, it is best not to season it with broth or other spices, depending on the age of the baby. Then just add water.
7. You can serve a little bread with it, but be careful, the soup is very filling.