My Potato Soup

My potato soup

1. Clean, wash and finely dice the soup vegetables. Wash the smoked pork and dab with a paper towel. Take a large saucepan and add the cleaned soup vegetables. Put the Kasselerstück on top. Pour 1 1/2 liters of filtered (normal) water.
2. Bring the whole thing to a boil, then switch down and cook slowly for about 45 minutes. Put the porcini mushrooms in a bowl / bowl and pour the hot water over them, leave to soak for 30 minutes. Now peel the potatoes and roughly dice them in a bowl.
3. After cooking, the meat is removed and placed on a plate. Drain the vegetables in a colander and collect the broth in a new large saucepan. Add the roughly diced potato pieces.
4. Bring to the boil again, switch this down as well and simmer for 20 minutes. In the meantime, remove the meat from the bone and dice. Take a small saucepan and add the diced bacon together with the peeled, diced shallot without fat.
5. Fry for a few minutes, then set aside. Take the Spreewäldchen cucumber and place in a blitz chopper. Put these aside as well. Drain the porcini mushrooms. Catch the soaking water. Take a masher and mash the cooked potato pieces (do not puree!).
6. Pour soaking water into the soup. Season the vegetable salt, a little salt and gourmet pepper, season to taste. Bring to the boil and add the diced meat, vegetables and chopped porcini mushrooms. Let cook for a few minutes, switch down, then turn off.
7. Take two deep plates and pour in the potato soup. Spread the bacon and onion mixture all around with a spoon. Put the chopped gherkins all around as well. Then serve immediately!
8. * Link: vegetable salt made from leftovers