Baden Potato Soup with Apple Fritters

5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 89 kcal


Potato soup:

  • 750 g Potatoes
  • 2 small Carrots
  • 1 pole Leek
  • 1 piece Onion
  • Oil
  • 800 ml Beef broth
  • 2 piece Bay leaves
  • 1 pinch Seasoned salt
  • 1 pinch Garlic pepper
  • Freshly grated nutmeg
  • Telly cherry pepper
  • 100 g Sour cream
  • Parsley

Battered Apple Cakes:

  • 250 g Cream curd
  • 4 piece Eggs (L)
  • 1 pinch Salt
  • Lemon zest
  • 6 tbsp Spelt flour type 630
  • 2 tbsp Sugar
  • Ground cinnamon
  • 1 piece Apples
  • Oil


Potato soup:

  • Peel and roughly dice the potatoes, carrots and onions. Clean the leek, halve and cut into pieces, wash. Heat the oil in a saucepan and roast the onions in it, then add the remaining vegetables and sizzle briefly. Then deglaze with broth! Add bay leaves! I had another frozen one from the last soup meat!
  • Then cook everything slowly. Then puree! Fine or coarse is a matter of taste 🙂 Then season with seasoning salt, garlic pepper, nutmeg and pepper. Refine with sour cream. Keep warm! Chop the parsley!

Apple fritters: preheat the oven to 80 °!

  • Mix the quark, eggs, salt, lemon zest, flour, sugar and cinnamon together. Peel the apple (but don't have to be) grate finely and add to the dough. Mix well and fry in a hot pan in oil one after the other as cakes or, if you like, as pancakes. Keep warm in the oven
  • Then divide the soup into bowls, sprinkle with parsley, add a little sour cream and serve with the apple fritters! 🙂


Serving: 100gCalories: 89kcalCarbohydrates: 13.4gProtein: 3.1gFat: 2.4g
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Written by John Myers

Professional Chef with 25 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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