This recipe is very popular throughout Germany to the point that there are many variations, from purely vegetarian to those that even use fish.
In the preparation of this soup floury potatoes are used that easily fall apart during cooking and thus help to thicken the broth. If the broth becomes very thick and there is little liquid it tends to be called kartoffeleintopf (potato stew).
In some recipes the broth resulting from cooking the vegetables is strained, in others they are left as is and sometimes the whole is reduced to a kind of puree.
It is usual to cook in meat broth and add some meat elements to give it more forcefulness, which can often constitute a single dish.
INGREDIENTS (4 people):
- 800 g (1.8 pounds) of potatoes
- 3 carrots
- 2 sticks of celery
- 1 leek
- 2 liters (8.5 cups) of meat broth
- 4 sausages type brühwurst (type of sausage that is blanched, as an optional complement)
- 1 bunch of chives
- 2 tablespoons of butter
- Salt
- Black pepper
The potatoes suitable for this soup are of the floury type, such as the reddish-skinned Pontiacs or the Ruset, among others.
Heat the meat broth and add the potatoes cut into medium pieces.
In a frying pan with the two tablespoons of butter, over medium heat, poach the finely chopped onion and when transparent add the leek and celery, clean and free of hard fibers, in addition to being well chopped, as well as the very chopped carrots.
When the vegetables in this sauce have softened, add them to the broth where the potatoes are cooked.
Let it cook until the potatoes are soft. If the soup is too liquid, we can crush a couple of pieces of potatoes so that when they dissolve, they increase the density. Add salt and pepper.
Boil water in a pot and then blanch the brühwurst for 3 minutes.
Add the soup to the individual bowls, covering them with chopped chives and adding the sausages, whole or sliced.
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