Summary

Ingredients

• 2 ½ kg potato (s)
• 4 small carrot (s)
• 2 medium onion (s)
• 4 medium clove garlic (s)
• 200 g bacon, fat, smoked, with rind
• 4 teaspoons broth, grained
• 1 teaspoon black pepper
• 3 teaspoons salt
• 5 tablespoon marjoram
• 1 teaspoon sugar
• 2 ½ liters water
• 12 sausages (Viennese)

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Instructions

1. Peel the potatoes and cut into small pieces. Clean the carrots and grate finely. Peel the onions and cut into small cubes. Peel garlic and chop finely. Remove the rind from the bacon, cut the bacon into approx. 0.5 cm cubes.
2. Bring the potatoes, vegetables, bacon rind, stock, pepper, salt and 3 tablespoons of marjoram to a boil with 1.5 liters of water. Cook until the potatoes are very soft. Remove the bacon rind and puree everything. Add 1 liter of water, remaining marjoram and sugar and simmer while stirring.
3. Leave the bacon cubes in the pan and brown them nicely over medium heat. Add the brown bacon cubes to the soup and as much of the omitted fat as you like. The bacon stick gives the soup its strong, rustic taste, but too much fat doesn`t taste good, so stir it up and try it in between. Serve the wiener sausages cold or warm.