Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup) recipe
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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 ¼ cup sour cream
Nutrition Info
- 394.1 caloriescarbohydrate: 65.8 gcholesterol: 11.6 mgfat: 11.1 gfiber: 10 gprotein: 10.9 gsaturatedFat: 3.1 gservingSize: -sodium: 523.6 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)
Directions
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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 the 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 the heat and cook, covered, until carrots are tender, about 30 minutes.
Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.