Sauer Brie – Hessian Potato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potato (s)
- 2 onions)
- 4 bay leaves
- 4 peppercorns
- 4 allspice grains
- 6 juniper berries
- 1 dash vinegar, to taste
- 1 ½ liters water
- 1 tablespoon oil
- salt and pepper
- 1 piece (s) butter, to taste
Print Recipe
Pin Recipe Instructions
- Dice the onion and fry in oil until translucent, dice the potatoes and add to the onions. Deglaze with a little vinegar and add more if necessary. Top up with water.
- Add the bay leaves, allspice, pepper and juniper berries. Salt, pepper. Let everything simmer until the potatoes are soft. Depending on your taste, remove the bay leaves from the soup a little earlier.
- Then mash about half of the potatoes with a potato masher, add a piece of butter and season everything to taste.
- You can also cut a piece of meat sausage or wiener sausage into the soup in large cubes.
- At home there was always a cheese sandwich with the soup.
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