John Myers
Ingredients for 4 servings:
- 2 m.-sized onion(s)
- 200 g Leberkäse
- 750 g potatoes
- 4 tbsp oil
- 1 ½ liters of meat broth
- 500 g carrot(s)
- 100 ml cream
- salt and pepper
- Worcestershire sauce
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the onions, halve them, and slice them into half rings. Cut the meatloaf into short strips. Peel and dice the potatoes. Brown the onions and meatloaf in hot oil in a pan, then remove. Brown the potatoes in the remaining cooking oil and deglaze with the broth. Cook over medium heat for 10-15 minutes until tender. Cut the carrots into very thin slices. Puree the potatoes in the broth, then add the carrots and cook everything for another 10 minutes. Stir in the cream and bring back to a boil. Season generously with salt, pepper, and Worcestershire sauce. Add the onions and meatloaf to the hot soup.
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