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Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)

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Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)

Directions

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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 (Optional)
  • Methods :

  • 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.
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