John Myers
Potato Soup with Kabanossi
The perfect potato soup with kabanossi recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 250 g 1 Stange Porree
- 200 g 2 Möhren
- 100 g 1 Zwiebel
- 1 rote Chilischote
- 200 g 1 Kabanossi
- 2 tbsp Sunflower oil
- 1 liter Vegetable broth (4 teaspoons instant broth)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 0,5 tsp Sweet paprika
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 50 g Whipped cream
- Maggi cabbage for garnish
- Peel, wash and dice the potatoes. Clean and wash the leek and cut into rings. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable peeler / peeler and cut into decorative carrot slices (approx. 4 – 5 mm thick) with the knife. Peel and dice the onion. Clean / core the chilli pepper, wash and finely dice. Cut the kabanossi into fine slices. Put the sunflower oil (2 tbsp) with the Kabanossi slices in a saucepan, fry well and remove the Kabanossi slices. Add the vegetables (potato cubes + carrot blossoms + onion cubes + chilli pepper cubes) and fry vigorously. Deglaze / pour in the vegetable stock (1 liter) and season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Let everything simmer / cook with the lid on for about 20 minutes. Add the leek rings and simmer / cook for another 10 minutes with the lid on. Finally, season with sweet paprika (½ teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and fold in the cream (50 g) and the fried Kabanossi slices. Potato soup with kabanossi. Garnished with Maggi cabbage. serve.
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