Summary

Ingredients

• 800 g potato (s), floury boilin
• 2 leeks
• 3 parsley root (s)
• 3 carrot (s)
• 0.5 ½ small celeriac
• 3 onion (s)
• 120 g bacon, mixed
• 2 tablespoon lard or clarified butter
• 1 ½ liter meat broth, hot
• 2 bay leaves
• 1 teaspoon caraway powder
• 1 teaspoon marjoram
• salt and pepper
• possibly sprinkling wort
• Nutmeg, freshly grated
• 6 sausages, alternatively Viennese sausages
• 2 bunches chives

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Instructions

1. Peel, wash and roughly cut the potatoes. Clean, wash and cut the vegetables into large pieces. Peel and dice the onions. Also cut the bacon into cubes.
2. Heat the lard in a stock pot, fry the diced bacon and onion in it over medium heat until translucent. Briefly sauté the potato and vegetable pieces. Pour in the broth and season the soup with bay leaves, caraway seeds, marjoram, salt and pepper. Cover and simmer over a medium heat for 30 minutes.
3. When the vegetables are done, remove the bay leaves. Briefly puree the soup with the hand blender, small pieces of potato should still be visible. If necessary, season the soup with a little sprinkling of seasoning and nutmeg.
4. Cut the sausages into slices and fry them in their own fat over medium heat until crispy. Add to the soup and let it steep briefly (warm the wiener sausages whole or in slices in the soup, do not fry them). Wash the chives and cut into rolls. Spread the soup on plates, garnish with chives.