Potato Pancakes with Cream Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 360 g flour, handy or universal
- salt
- a little fat
- 1 liter water
- 2 teaspoons caraway seeds, to taste
- some nutmeg
- 0.5 ½ cup sour cream
Print Recipe
Pin Recipe Instructions
- For the potato pancakes, boil the potatoes, peel them and let them cool. Grate the cold potatoes and mix with 300 g flour and a little salt.
- Then heat the oil in a pan and roast the potato-flour mixture on a higher flame while stirring constantly. If necessary, add a little oil again and again, as it is soaked up very quickly by the flour. After roasting, switch back to a medium-low flame and cover the pan. Roast for 20 to 30 minutes. Keep turning the Schmarren over and over and make sure that the condensation does not trickle into it, otherwise it can become mushy.
- For the cream soup, bring the water to the boil with a little salt, caraway seeds and nutmeg.
- In the meantime, whisk 1/4 l of water with 60 g of flour and the sour cream in a larger measuring beaker. Stir the contents of the measuring cup into the boiling water and bring to the boil again. One should make sure that the pot is high enough. The soup has to whisk once properly, otherwise it tastes floury.
- Season the soup with salt. You have to add salt several times. Keep stirring while the soup simmer over medium low heat for about 20 minutes.
- I always serve the Schmarrn and the cream soup separately, but you can also mix them together.
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