In the fall, many Hobbs kitchens love to put soup on the table because it tastes good, warms you from the inside…and most soup recipes use cheap ingredients. The same goes for this classic straight from the GDR cookbook: Saxon potato soup with sausages! A true classic of the goulash cannon, with a sweet taste and not difficult to prepare. Here comes the best potato soup recipe!
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Recipe for potato soup with sausage: delicious as it was during the GDR!
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All you need is a lot of vegetables – the base is of course potatoes, but green soups are also used in the stew. In addition, of course everything must be seasoned deliciously. In a real Saxon potato soup, grandma used one thing above all: marjoram! Herbs give the stew a special flavor, so don’t skimp on it.
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Sausages are also included in the soup: they can be whole and heated in the soup… or cut into slices. An abundance of fresh parsley rounds out the soup. This is best served with a delicious slice of fresh bread. Stew is a real treat, especially in autumn. Here is the recipe for potato soup.
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Ingredients for Potato Soup with Sausage: Here’s What You Need
You will need: 1.5 kilos of potatoes, 1 large bunch of soup greens, 1 bunch of fresh parsley, salt, paprika, paprika, a pinch of nutmeg, dried marjoram, 4 pairs of Vienna sausages.
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Here’s how it works: Peel the potatoes and cut them into large pieces. Also wash the vegetables from the soup greens (carrots, leeks and celery) and cut them into large pieces. Place the vegetables in a large saucepan and add enough water to cover them. Salt and boil on the stove. Cook the vegetables until soft. That could be a bit longer – after all, the soup is pureed.
Then drain the vegetables. Very important: The resulting broth must be collected! Now puree the vegetables with a hand blender, pouring the stock over and over again until you get the desired soup consistency. It should be liquid, but not too thin. A true Saxon potato soup should be thick and creamy.
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Season the soup with salt, pepper, plenty of paprika, a pinch of nutmeg, and plenty of dried marjoram. Finally, reheat. During the process, let the small, chopped sausages (as written, they can be left whole) warm in the soup. Wash the parsley, shake dry, finely chop and add to the soup. Serve and enjoy. Enjoy your meal!
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