John Myers
Hearty Potato Pot
The perfect hearty potato pot recipe with a picture and simple step-by-step instructions.
- 8 piece Potatoes, about 600 gr.
- 2 small Onions
- 1 Bit Garlic
- 1 piece Parsley root, about 70 gr.
- 1 piece Carrot about 100 gr.
- 100 g Broad beans
- Clarified butter
- 600 ml Beef stock or roast stock, approx.
- 2 piece Dried tomatoes
- Porcini mushroom powder
- Tomato paste
- Sweet paprika powder
- Salt
- Black pepper from the mill
- Oregano
- 7 piece Mushrooms, approx. 120 gr.
- 2 few Mettenden
- Sour cream
- Hot paprika powder
- Parsely
- Peel the potatoes and cut into bite-sized pieces. Peel and finely dice the onion and garlic.
- Heat the clarified butter in a pan (it is easier to sear the potatoes) and sear the potatoes well (they can be nice and cross), then briefly add the onion and the garlic and roast a little too.
- In the meantime, clean the carrot and cut into thin strips. Clean the mushrooms and cut them into slices. Cut the meatloaf into slices. Peel and dice the parsley root. Rinse the beans briefly, cap the ends and cut into bite-sized pieces.
- After roasting, transfer to a large saucepan, add the carrots, parsley root, beans and roast everything again briefly, then pour so much hot stock that everything is well covered. Dissolve the roasted substances from the pan with a little water and add to the soup.
- Season to taste with tomato paste, porcini mushroom powder, salt & pepper and the oregano, add the tomatoes and simmer on a low heat for 15 minutes. Then add Mettenden and mushrooms and let simmer again for about 10 minutes. When everything still has a bite to it, fish out the tomatoes and the piece of garlic.
- Whip up the sour cream a little and season with the rose paprika to taste.
- Then season again to taste and put in a soup cup, garnish with a dollop of sour cream and a little parsley ….. enjoy your meal …..
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