John Myers
Fiery Potato and Pepper Soup
The perfect fiery potato and pepper soup recipe with a picture and simple step-by-step instructions.
- 800 g Floury potatoes
- 1 Bay leaf
- 1 small Dried chili peppers
- 2 Red peppers
- 1 Onion
- 450 ml Broth
- 1 teaspoon Ground caraway
- 1 teaspoon Dried marjoram
- 1 teaspoon Grated lemon peel
- 1 teaspoon Paprika powder
- 1 teaspoon Cayenne pepper
- 4 Sausages
- 4 Parsely
- Peel the potatoes, cut into cubes, cook in salted water with the bay leaf and chilli pepper for about 20 minutes, drain in the sieve and remove the spices.
- Core the paprika, peel with the peeler, peel the onion and simmer in the broth for about 15 minutes.
- Set aside some of the vegetables and potatoes and puree the rest with the magic wand.
- Mix the cumin, marjoram and lemon peel, mix paprika powder and cayen pepper with a little water and add everything to the soup and stir.
- Heat the sausages in the water and cut them into small pieces, fry the vegetables and potatoes that have been set aside in a little butter, season with salt and pepper
- Put the soup on a plate, place the sausage, seared potatoes, vegetables and the finely chopped parsley in the middle and then enjoy the soup.
- Bon appetit; 🙂
Facebook Comments