in Soup Recipes

Onion glaze

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, preferably floury
  • 3 onions
  • 300 g sausages (ham sausages – Thuringian Knackwurst with caraway)
  • 2 bay leaves
  • 3 grains of allspice
  • 30 g clarified butter
  • n. B. water
  • Salt
  • possibly caraway powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Potato stew according to a family recipe

Pierce the Mettwurst sausages several times with a fork, bring to a boil with cold water, an onion, and seasoning, and simmer gently for 20 minutes. Meanwhile, peel the potatoes and dice them. Remove the onion from the broth and discard. If necessary, skim off any rendered fat from the broth. Add the potatoes to the soup and cook for about 25 minutes. Peel the remaining two onions and dice them. Heat the clarified butter, brown the diced onions, and add them to the potato soup at the end of the cooking time. Mash the potatoes and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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