Grandma's potato chili soup

Ingredients for 8 servings:

• 2 liters of beef broth, optionally vegetable broth
• 120 ml apple cider vinegar
• 100 g paprika paste
• 2 tbsp paprika powder, sweet
• 2 tbsp paprika powder, hot
• e.g. chili powder
• 500 g crème fraîche
• 6 m.-sized potatoes
• 8 m.-sized eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

super delicious in bad weather and on cold days – according to a recipe from Grandma Julianna

Peel, wash, and dice the potatoes. Bring a very large pot of beef broth to a boil. Cook the potatoes separately (I always cook them in a steamer). Alternatively, you can boil them in the beef broth for 20 minutes. However, it’s easier to whisk the soup separately. To make the soup, add the apple cider vinegar to the boiling beef broth and bring to a boil with the paprika, both paprika powders, and the chili powder. Then add the crème fraîche and whisk until the soup is a light orange color without any crème fraîche flakes. The soup should now taste creamy, tart, and spicy. Now add the pre-cooked potatoes and let them simmer in the broth for another 5 minutes. Crack the eggs against the side of the pot and carefully drop them, one at a time, into the boiling soup. Do not stir at this point, so that the eggs set slightly in one piece. Wait about 3-4 minutes and serve immediately. Tip: Depending on your taste, you can let the eggs be soft-boiled or hard-boiled, just like a breakfast egg. We love it when the yolk is still slightly runny. The spicy, sour soup and the soft, mild egg taste simply delicious together on a spoon.