Potato Soup – Kartoffelsuppe Anhaltiner Art

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Potato soup is an important component of the traditional German kitchen. In different variations whether with large pieces of potato, mashed potatoes meat, saussages, salmon or also with plum cakes as supplement, potato soup belongs to the popular stews. Potato soup is a very changeable dish. The addition of small sausages or meat is a popular kind of making the taste of the potato soup more interesting. But it gives meanwhile still much more ways to transform a simple potato soup into a special meal.


Preparation Time Cooking Time Serves
30 minutes 20 minutes 6 persons

Ingredients

*1.5 kg (3lb.)precooked potatoes
*precooked vegetables(pears,carrots,celeriac or kohlrabi)
*250g 1/2 lb of each
*1.5l (6 cups) beef or chicken broth
*1l (4cups) of vegetable broth (from the precooked vegetables)
*100g diced lard
*3 chopped onions
*300g ( 1/2 lb) diced sausages
*30g (2 tbsp.) chopped parsley

Potato Soup

It is often useful to make potato soup when you have excess of a large family dinner at the day before or you have prepared frozen ingredients. You in fact don’t need all of the vegetables you can substitute one for another but there usually is a colored mixture of vegetables in these kind of potato soup.

Start by selecting a very large stockpot and pour in the cooked potatoes.
Mash the potatoes with a potato masher. You can leave some of the lumps in it.
It doesn’t have to be completely smooth.
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Add the cooked vegetables and mash them also. Mix the vegetables and the mashed potatoes.
Set the pot on the stove now. Add a little bit of the beef broth and whisk through so it starts to thin.
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Heat over medium heat now while adding more and more of the broth and the vegetable broth.
Whisk through with the potato masher till a smooth soup forms.
While heating up slowly, whisk trough occasionally, be careful it may scorch if you heat to fast or to much.
Heat a separate skillet with some vegetable fat over medium heat.
When the skillet is hot add the chopped onion and the lard dices.
Fry for 4 or 5 minutes till the lard looks glossy.
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Pour the ingredients of the skillet into the pot with the potato soup and mix together.
Now heat the skillet again with some fat over medium heat.
Add the sausage dices and fry them for 3 or 4 minutes till the sausage starts to brown.
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Pour the ingredients of the skillet into the pot with the potato soup and mix together.
Heat the soup some more now. Taste and spice with some more salt if needed. Add more beef or vegetable broth when soup is too thick. The vegetable broth usually is not as salty as the beef broth so if your soup already is very spicy add more vegetable broth; if it isn’t tasty enough add beef broth.
Heat the soup till it is hot enough for serving. Stir occasionally.
Ladle the soup on the individual serving dishes and garnish with fresh parsley.

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