Kartoffelsuppe is a classic Bavarian-style potato soup that's packed with sausage and vegetables. It is more of a main dish than an appetizer. In Germany, the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.
Ingredients
- links pork sausage: 2 piece
- vegetable oil: 3 Tbsp (to taste)
- potatoes: 4 pound (cubed)
- carrots: 4 piece (cubed)
- onions: 2 piece (chopped)
- leek, trimmed and: 1 piece (cubed)
- scallions: 3 piece (chopped)
- garlic: 3 clove (chopped)
- cube vegetable bouillon: 1 piece
- hot water: 6 cups
- salt: 1 tsp (to taste)
- black pepper: 1 tsp (to taste, freshly ground)
- pinch dried marjoram: 1 piece (to taste)
- pinch sweet paprika: 1 piece (to taste)
- pinch ground nutmeg: 1 piece (to taste)
- bunch fresh parsley: 1 piece (chopped)
- bunch fresh chives: 1 piece (chopped)
- sour cream: 0.25 cup (optional)
Metric Conversion
Stages of cooking
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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.
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Heat oil in a large pot over medium heat. Cook potatoes in hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
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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 heat and cook, covered, until carrots are tender, about 30 minutes.
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Stir sausage slices, parsley, and chives into soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.
