Clear potato soup

Ingredients for 10 servings:

• 1 sausage (Braunschweiger, cooked mettwurst)
• 1 pack of soup vegetables (celery, carrots, parsley, leek)
• 3 cloves garlic
• 2 large onions
• 600 g smoked pork
• 2 kg potatoes, mainly waxy
• 50 g bacon
• 2 ½ liters of water
• 3 tbsp, heaped vegetable stock powder
• 1 kg vegetables, as desired, e.g. turnips, kohlrabi, carrots, zucchini
• 1 tbsp fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

with smoked pork, Braunschweig sausage and bacon

You need a large pot—mine holds 8 liters. First, finely chop the bacon, smoked pork, celery, garlic, and onions and fry them briefly in the fat. Then combine the water and vegetable stock powder and add them to the pot. Finely chop the potatoes, parsley, carrots, leeks, and any other vegetables and add them to the pot. Remove the Braunschweiger sausage from the plastic casing and slice them. Then add them to the pot. Let it simmer for at least an hour, stirring occasionally. Top up with water if necessary. If it starts to splatter under the lid, reduce the heat to medium. Then taste and season to taste. Tips: The Braunschweiger sausage can also be replaced with about 1 kg of minced meat with garlic. Apparently, the Braunschweiger sausage can also be cooked in its plastic casing, but I personally prefer to unwrap it, as it imparts its flavor to the soup better that way. The soup vegetables can also be purchased separately. That’s 1/2 celery root, 2 carrots, 1 leek, 1 bunch of parsley. Sometimes a turnip is included. Cooking fat to your liking. Butter, margarine, or something else.