in Soup Recipes

Potato soup with dill and Vienna sausages

updated

Spread the love

Ingredients for 4 servings:

  • 500 g potatoes
  • 2 large onions
  • 1 handful of dill, dried, or 1 bunch of fresh
  • 1 cube of vegetable stock
  • Water
  • 250 ml sour cream, can be omitted
  • 1 pinch(s) nutmeg
  • Salt
  • pepper
  • 1 pack of sausages, Vienna sausages

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and peel the potatoes, cut them into approximately 1 cm cubes, and soak them in water to prevent them from browning. Dice the onion and fry them in a pan. Briefly fry the dill. Add the potato cubes and enough water to cover the potatoes by 1 cm. Add the stock cubes, season with salt and pepper, and simmer for about 20 minutes. When the potato pieces are soft, stir in the sour cream, season to taste, add the nutmeg, and briefly heat the sliced ​​sausages.

Facebook Comments

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.

Veal fillets with feta cheese and tomato filling

Lentil salad with feta and apples