potato soup

Ingredients for 4 servings:

• 400 g potatoes, peeled
• 1 onion(s), finely diced
• 50 g bacon (breakfast bacon), diced
• 100 g root vegetables (e.g. carrots, celery, etc.), finely diced
• 4 tbsp oil
• 20 g flour
• ¼ liter beef broth
• 2 tsp salt
• 1 pinch(s) of pepper
• 1 tbsp marjoram, dried
• 1 clove(s) garlic, pressed
• 1 bay leaf
• 10 g porcini mushrooms, dried
• 1 tbsp vinegar
• 2 tbsp sour cream or sour cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Viennese potato soup

Soak the porcini mushrooms in warm water, then finely chop them. Cut the peeled potatoes into 1 cm cubes. Brown the onion, bacon, and root vegetables in heated oil. Stir in the flour, pour in the beef broth, and season with the spices and herbs. Add the finely chopped porcini mushrooms and the soaking water. Simmer for about 15 minutes, then add the diced potatoes and cook for another 10 minutes. Stir in the sour cream and season the soup with salt and vinegar. Serve hot.