Summary

Ingredients

• 30 g lard, butter or mararine
• 4 carrot (s)
• ⅛ Celeriac, (optional)
• 1 leek (up to 2, depending on size and thickness)
• 1 ½ kg potato (s)
• 1 ½ liter broth
• salt
• Ground pepper
• 4 slices bread, stale bread (e.g. brown bread)
• 125 g bacon, smoked, mixed (in one piece)
• 2 onions)
• 2 sausages, smoked Mettwürste (Mettenden)
• Nutmeg, or mace (mace), ground

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Instructions

1. Heat the fat in a tall, large saucepan and sauté the cleaned, finely chopped soup vegetables + the chopped onions in it. Add the potatoes cut into cubes, fill up with the hot broth and add the bacon and sausage. Season to taste with pepper and possibly salt. Add the diced bread and let the soup simmer for a good half an hour. Take out the meat and keep it warm. Mash the stew with the Kaabesstéisser (potato masher) until pulpy (do not mix or puree). Then add the meat cut into pieces again. Season to taste with plenty of nutmeg.
2. My mother often made the recipe with double servings. She was also very liberal with the old bread: if the soup got too creamy, she simply thinned it with broth. Sometimes she used jacket potatoes or potatoes from the day before for the stew.