Kartoffelsuppe Nach Bayrischer Art (Bavarian Potato Soup)
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
60
Spice
41
Sweetness
55
Sourness
40
mins
Prep time (avg)
3.1
Difficulty
Ingredients:
3 tbsps
Vegetable Oil (to taste)1810 g
Potatoes (peeled and cubed)3 cloves
Garlic (chopped)6 cups
Water (hot)1 tsp
Salt (to taste)1 pinch
Marjoram (dried, to taste)1 pinch
Sweet Paprika (to taste)1 pinch
Ground Nutmeg (to taste)1 bunch
Parsley (fresh, chopped)1 bunch
Chives (fresh, chopped)1 cup
Sour Cream (optional)Directions:
1
Place sausages in a small pot and cover with water; bring to a boil
2
Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes
3
Drain
4
Cut into slices
5
Heat oil in a large pot over medium heat
6
Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes
7
Stir in carrots, onions, leek, scallions, and garlic
8
Dissolve vegetable bouillon in hot water; pour into the pot
9
Season soup with salt, black pepper, marjoram, paprika, and nutmeg
10
Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes
11
Stir sausage slices, parsley, and chives into the soup
12
Simmer until flavors combine, about 5 minutes
13
Stir in sour cream just before serving