in Soup Recipes

Potato wedges and spaetzle also heaven and hell

updated

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Ingredients for 6 servings:

  • 4 liters of water
  • 800 g potatoes
  • 3 pairs of Vienna sausages
  • 5 cubes of meat broth
  • some salt
  • 2 m.-sized onion(s)
  • 500 g spaetzle
  • some butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

delicious and quick soup

Pour the 4 liters of water into a pot and set the stove on high. Meanwhile, peel the potatoes and cut them into bite-sized pieces. Rinse them briefly under running water to prevent the potato starch. Then add the potatoes and the 5 meat broth cubes to the pot and bring to a boil. Meanwhile, thinly slice the sausages and add them as well. Let them cook until the potatoes are tender. Then slice the onions and fry them in a pan with a little butter. Add them to the potatoes along with the spaetzle and bring back to a boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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