Potato Soup with Dill
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg potato (s)
- 1 liter water
- 400 g sausae (huntin sausae)
- 2 teaspoons vegetable stock, clear, instant
- 0.5 teaspoon ½ salt
- 1 teaspoon black pepper from the mill
- 3 teaspoons dill tips
- 6 grains allspice
- 3 bay leaves
- 200 g sour cream
- 5 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into small cubes. Cook with about 1 liter of water. Bring the allspice, bay leaves, salt, pepper and the vegetable stock powder to the boil.
- In the meantime, cut the Jagdwurst into small cubes and boil the eggs hard. Peel the eggs and cut into slices with the egg cutter. Now gently whisk the cooked potatoes with a whisk until the desired consistency is achieved.
- Now the allspice grains and bay leaves can be fished out. Add the hunting sausage and the sour cream to the pan so that they can warm up (do not boil anymore!). Stir in the dill tips well and finally fold in the eggs carefully. Season everything again to taste and serve.
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