Silesian potato soup

Ingredients for 4 servings:

• 500 g potatoes
• 1 bunch of soup vegetables
• 4 gherkins
• ½ ring/s of meat sausage
• 200 g bacon, diced
• 200 g cream, or Cremefine for cooking
• 2 cubes of stock
• ½ bunch parsley
• Cucumber liquid, amount according to your taste, approx. 50 ml
• Maggi
• Fondor

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes and dice them. Peel the soup vegetables and dice them. Place them in a pot and add water until everything is covered. Add the stock cubes and simmer for about 20 minutes, until everything is tender. In the meantime, fry the bacon cubes and finely chop the parsley, sausage, and gherkins. Puree the cooked vegetables with a hand blender. Add the cream, fried bacon, sausage cubes, parsley, diced gherkins, and gherkin juice to the soup. Wait a moment and season with Maggi and Fondor if desired. Do not add salt, as the fried bacon will release its salt over time.