Grußschinner Abernsuppe

Ingredients for 2 servings:

• 1 ½ liters of water
• 500 g oxtail or soup meat
• 3 carrots
• ¼ celery root
• 1 onion(s)
• 1 stalk(s) leek
• 1 kg potato(s), floury
• 2 frankfurters
• 2 bay leaves
• 10 peppercorns
• 5 allspice berries
• 5 juniper berries
• Salt and pepper, freshly ground
• marjoram
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

a hearty Upper Lusatian potato soup

Wash the oxtail pieces and add them to 1.5 liters of cold water with a peeled carrot, half the celery, the green end of the leek, the washed but unpeeled onion, peppercorns, allspice, juniper berries, bay leaves, and salt. Bring to a boil and simmer for about 1.5 hours, rather than boiling. Boil the potatoes in their jackets. Trim the remaining carrots, celery, and leek and cut into diamond shapes, cubes, or pieces. Remove the cooked meat from the bones and chop finely. Pour the broth through a sieve and cook the diced vegetables until tender. Peel the cooked, still-hot potatoes and press or mash them into a pot. Add the meat and diced vegetables. Stir in enough broth until the desired consistency is reached. Season to taste with pepper, salt, nutmeg, and marjoram, and heat the sausages until hot. Serve the soup hot and serve with slices of bread, if desired.