potato soup

Ingredients for 6 servings:

• 750 g soup meat
• 1 kg potatoes
• 200 g celeriac with greens
• 4 carrots
• 2 onions
• 200 g bacon, streaky
• 150 g margarine
• 3 liters of water
• 2 tbsp broth, clear, instant
• Lovage (Maggi herb or Maggi)
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from grandma’s kitchen

Bring the meat to a boil in about 3 liters of water with a teaspoon of salt. Simmer over medium heat for about 20 minutes. Peel, quarter, and slice the potatoes. Peel, slice, and dice the celeriac. Wash and finely chop the celery leaves. Peel the carrots, slice lengthwise, and then cut the slices into strips. Set everything aside in clean water. Peel the onions and finely dice. Cut the bacon into small cubes. Heat the margarine in a large saucepan and fry the bacon cubes. Add the diced onions and fry until translucent. Gradually add the finely chopped celery and carrots. Brown everything, stirring constantly. Pour in the meat broth and bring to a boil. Add 2 tablespoons of clear broth and the potato slices to the boiling broth. Continue cooking for about 15 minutes, until the potatoes are al dente. Now trim the fat from the beef, cut it into small cubes, and add it to the soup. Season with salt, pepper, and nutmeg. Finally, wash the lovage. Pluck the leaves from the stems, chop them finely, and stir them into the soup. Tip: Serve with sausages or potato pancakes.