Ardappel soup with black pudding

Ingredients for 4 servings:

• 1 kg potatoes, peeled
• 100 g bacon (belly bacon)
• 200 g carrot(s)
• 150 g celery
• 400 g black pudding
• 1 bunch parsley, finely chopped
• 2 liters of broth
• 25 g flour
• some marjoram
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Potato soup from the Ore Mountains

Boil the peeled potatoes. Peel the vegetables, dice them, and cut the bacon into small cubes. Sauté lightly, dust with flour, and cook with the broth. Mash the potatoes and add to the soup. Bring to a boil until creamy. Season with salt, pepper, and marjoram. Slice the black pudding and fry. Serve the soup among the bowls. Garnish with finely chopped parsley and slices of black pudding. Tip: Can also be served with Wienerle sausages.