Potato soup from the Ore Mountains

Ingredients for 6 servings:

• 12 m.-sized potatoes
• 1 bunch of root vegetables (carrots, celery, parsley, kohlrabi)
• Marjoram, dried
• Salt
• pepper
• 6 Bockwurst
• 1 egg(s)
• some milk
• 2 ½ liters of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and chop the potatoes. Wash, peel, and chop the root vegetables—consisting of carrots, celery, parsley, and kohlrabi. Place the potatoes and root vegetables, except for the parsley, in a pot of water and bring to a boil. Add a little salt and pepper and marjoram (so that it forms a kind of carpet on the surface). Let everything simmer for about 1/2 hour. Then mash all the ingredients. If desired, add a little milk to make it a little creamier and beat in an egg to thicken it a bit. Chop the sausages and add them. Season to taste and serve. Distribute the parsley on the plates at the table. Tips: You can also add a little bacon without adding it; then you don’t need as much salt and it will be nice and flavorful. The soup tastes best when it has been allowed to stand for a while before serving.