Grandma Hilde's Silesian potato soup

Ingredients for 6 servings:

• 1 kg potatoes
• 2 bunch of soup vegetables, fresh, alternatively frozen soup vegetables
• 150 g liver sausage
• 150 g black pudding (red sausage)
• 6 sausages (Wiener or Bockwurst)
• 4 sausages (Krakauer or Mettenden)
• 1 onion(s), large
• salt and pepper
• 3 bay leaves
• 1 tsp allspice, whole grains
• some flour
• 1 bunch of parsley
• 6 eggs

Instructions

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

Not for calorie counters but super tasty!

Peel the potatoes, trim the vegetables, and chop everything into small pieces. Place them in a large pot along with the liver sausage and black pudding. Add plenty of water so that the vegetables and sausage are completely covered. Season with salt, pepper, bay leaf, and allspice and bring to a boil. Simmer over medium heat until the potatoes and vegetables are soft and the sausage is falling apart. Meanwhile, peel and dice the onion and slice the other sausages. Fry them together in a non-stick pan without adding any more fat. When the onions are translucent and the sausage is lightly browned, thicken with a little flour and add to the soup pot. Bring to a boil and season again to taste. About 5 minutes before serving, crack the eggs, drop them one at a time into the simmering soup, and let them set without stirring. Wash the parsley, shake it dry, chop it, and sprinkle it over the soup before serving. Distribute so that everyone gets a poached egg. Serve with fresh farmhouse bread. We always have this soup whenever we have any kind of project coming up, such as renovating, moving, or time-consuming gardening, because it’s quick and easy to prepare and tastes absolutely delicious. With slight modifications, it’s also a great way to use up leftover sausage from the cold buffet, bacon rinds, or smoked pork bones.