Potato Soup from Ore Mountains
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 medium potato (s)
- 1 bunch roots (carrots, celery, parsley, kohlrabi)
- Marjoram, dried
- salt
- pepper
- 6 sausage
- 1 egg (s)
- some Milk
- 2 ½ liters water
Print Recipe
Pin Recipe Instructions
- Peel and chop the potatoes. The roots - consisting of carrots, celery, parsley, kohlrabi - wash, peel and cut into small pieces.
- Put the potatoes with the roots, except for the parsley, in a saucepan with water and bring to the boil. Add a little salt and pepper and add the marjoram (so that it forms a kind of carpet on the surface). Let everything cook well for about 1/2 hour.
- Then mash all the ingredients. Possibly add a little milk to make it a little thicker and beat an egg in, it will bind a little more. Cut the sausages into small pieces and add. Season to taste and serve. Only distribute the parsley on the plates at the table.
- Tips: You can also leave out a little bacon and add it, then you don`t need to add so much salt and it will be nice and spicy. The soup tastes best when it has been left to steep for a while.
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