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Bavarian Potato Soup

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PREP TIME
45 min
COOKING TIME
63 min
TOTAL TIME
108 min
SERVINGS
6 servings
Dinner German
Bavarian Potato Soup
Ingredients
  • 2 links pork sausage
  • 3 tablespoons vegetable oil, or to taste
  • 4 pounds potatoes, peeled and cubed
  • 4 carrots, cubed
  • 2 onions, finely chopped
  • 1 leek, trimmed and cubed
  • 3 scallions, chopped
  • 3 cloves garlic, chopped
  • 1 cube vegetable bouillon
  • 6 cups hot water
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 pinch dried marjoram, or to taste
  • 1 pinch sweet paprika, or to taste
  • 1 pinch ground nutmeg, or to taste
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh chives, chopped
  • 1/4 cup sour cream
Instructions
1
Put sausages into a small cooking vessel and cover them with water; heat until it reaches boiling point. Lower the heat to a moderate level and let it cook gently for 10 to 15 minutes, or until the center is no longer pink. Remove from heat and drain off the water. Slice the sausages into thin pieces.
2
Heat oil in a large cooking pot over a moderate heat. Cook diced potatoes in the hot oil, stirring frequently, until they start to develop a golden brown color on their edges, taking around 8 minutes. Add chopped carrots, onions, leek, scallions, and garlic to the pot.
3
Dissolve a vegetable seasoning cube in boiling water; pour it into the cooking pot. Add salt, black pepper, marjoram, paprika, and nutmeg to the soup for flavor. Bring the mixture to a boil; then reduce the heat and let it cook, covered, until the carrots are tender, approximately 30 minutes.
4
Add sliced sausage pieces, chopped parsley, and chives to the soup. Let it simmer for a few minutes until all the flavors have combined, about 5 minutes. Just before serving, stir in a dollop of sour cream to add a creamy touch.