Viennese Potato Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g potato (s), waxy
- 50 g bacon, mixed, smoked, diced
- 50 g onion (s), finely diced
- 50 g carrot (s), finely diced
- 50 g celeriac, finely diced
- 50 g parsley root (s), finely diced
- 4 tablespoon oil
- 2 tablespoon flour
- 10 g porcini mushrooms, dried, soaked
- 1 ½ liter beef broth
- 125 ml cream
- 4 cloves garlic, pressed
- 1 tablespoon marjoram
- 1 dash vinegar
- 1 teaspoon, heaped salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into 1 cm cubes.
- Heat the oil and sweat the bacon, onion and vegetables lightly in it. Dust with flour and pour some cold beef broth on top, allow to reduce slightly. Pour a little more beef broth again, then add porcini mushrooms and garlic and simmer for 10 minutes. Now add the potatoes and simmer until the potatoes are crispy and soft. Season with a dash of vinegar, marjoram, salt and pepper and thicken with liquid cream. Bring to the boil briefly and serve hot.
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