potatoes – 600-700 gr
sausages – 100-120 gr
bacon – 100 gr
onions – 100 gr
leek – 80-100 gr
carrots – 80-100 gr
sweet pepper – 50-70 gr
hot pepper (optional)
broth (water) – 1 l
vegetable oil – 1-2 tbsp
marjoram – 0.5 tsp
thyme – 0.5 tsp.
cloves – 2 buds
bay leaf – 2 pcs.
garlic (optional) – 1-2 cloves
salt
black pepper
additionally:
parsley
sour cream
Method
Cut the bacon into small pieces
Pour vegetable oil into a saucepan with a thick bottom
Once the bacon is golden brown, fry it in oil.
Dice the garlic, then cut the onion into tiny pieces.
Fry the onion till it turns golden brown by adding it together with the garlic to the bacon.
Cut vegetables:
leeks in thin half rings
small carrots
small cubed sweet pepper
hot pepper finely diced
Add chopped vegetables to a common pan - fry for 2-3 minutes
Slice the potatoes
Put potatoes in a shared pan and stir.
Add the broth and heat until it boils.
Add bay leaf and cloves
Once the potatoes are done, simmer the soup for 20 to 25 minutes while covering the pan.
Cut the sausages
Remove the bay leaf and cloves from the soup.
Add sausages to Kartoffelsuppe – stir
Stir in the marjoram, thyme, salt, and pepper, and continue cooking for an additional one to two minutes.
Remove the pan from the heat, close the lid and leave the soup for 5-10 minutes.
Finely chop the parsley
When serving, add sour cream to the soup to taste and sprinkle with chopped parsley