Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 400 g potato (s)
- 200 g carrot (s)
- 300 g radish (s)
- 1 large onion (s)
- 150 g ham, (Katenschinken) diced
- 70 g natural yourt
- 1 liter vegetable stock
- 1 teaspoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, carrots, onions and radish, cut everything into large cubes. Heat the butter in a large saucepan, add the vegetables and ham and cook until the onions are translucent. Then deglaze with the vegetable stock. Bring to the boil and then cook on a low setting (preferably with the lid on) until the potatoes and carrots are soft. Then puree the vegetables finely and stir in the yogurt. Season everything with salt and pepper.
- Tip:
- Sausages look good as an insert.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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