Description
Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.
Ingredients
- 2 links pork sausage
- 3 tablespoons vegetable oil, or to taste
- 4 pounds potatoes, peeled and cubed
- 4 carrots, cubed
- 2 onions, finely chopped
- 1 leek, trimmed and cubed
- 3 scallions, chopped
- 3 cloves garlic, chopped
- 1 cube vegetable bouillon
- 6 cups hot water
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 pinch dried marjoram, or to taste
- 1 pinch sweet paprika, or to taste
- 1 pinch ground nutmeg, or to taste
- 1 bunch fresh parsley, chopped
- 1 bunch fresh chives, chopped
- ΒΌ cup sour cream (Optional)
Instructions
- Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center
- 10 to 15 minutes. Drain. Cut into slices.
- Heat oil in a large pot over medium heat. Cook potatoes in hot oil
- stirring often
- until they start to crisp on the edges
- about 8 minutes. Stir in carrots
- onions
- leek
- scallions
- and garlic.
- Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt
- black pepper
- marjoram
- paprika
- and nutmeg. Bring to a boil; reduce heat and cook
- covered
- until carrots are tender
- about 30 minutes.
- Stir sausage slices
- parsley
- and chives into soup. Simmer until flavors combine
- about 5 minutes. Stir in sour cream just before serving.
Prep Time: 45 mins
Cook Time: 1 hr 3 mins
Total Time: 1 hr 48 mins
Servings: 6