Viennese Fiaker Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g bacon (Tyrolean pork belly), thinly sliced
- 1 large onion (s)
- 400 g potatoes, waxy
- 300 g Vienna sausaes or Fankfurter
- 1 dash white wine vinegar
- salt and pepper
- marjoram
- parsley
- sugar
- 1 liter vegetable stock
- 1 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Peel, wash and dice the potatoes, cut the pork belly into strips and the sausages into slices. Peel and dice the onion.
- Heat the oil in a saucepan and toast the bacon in it. Add the onion and roast briefly. Deglaze with a dash of vinegar and season with salt, a little sugar and marjoram. Add the potato cubes and pour in the broth. Bring everything to a boil and cook for 8-10 minutes until the potatoes are cooked through. Add the sausages and heat for 3 - 4 minutes.
- Season to taste and serve sprinkled with pepper and parsley.
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