Potato soup with sour cream

Ingredients for 3 servings:

• 800 g potatoes
• 1 small onion(s)
• 2 tsp sour cream, or sour cream
• ½ tsp marjoram
• 2 tbsp caraway seeds, whole
• Salt
• ½ tbsp pepper
• 1 tbsp soup seasoning
• 1 pinch of nutmeg
• 1 pinch(s) rosemary
• 1 pinch(s) of oregano
• n. B. Water, approx. 1.5 liters
• 1 ½ tbsp oil

Instructions

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

as I know her from before

Peel the potatoes and cut into 0.5-0.7 cm cubes. Roughly crush the caraway seeds with a mortar and pestle. Place the potato cubes, about 1.5 tbsp salt, and the caraway seeds in a pot and cover with water. Simmer uncovered on the stove for about 6 minutes. Meanwhile, peel the onion, cut into small pieces, and fry in a non-stick pan until translucent. Remove the onion from the pan and set the pan aside. Drain the potatoes in a sieve, reserving the liquid. Rinse the potato pieces with cold water until they are almost cold. If you don’t like caraway seeds, use a colander; this will wash out the caraway seeds. The flavor will still be in the water, but it won’t be as dominant. Lightly fry the potato pieces in the pan in about 1.5 tbsp oil (they shouldn’t get too brown), briefly fry in the rosemary, marjoram, pepper, and oregano. Remove the pan from the heat, add the onion, and deglaze with caraway water (approx. 450 ml). Return everything to the pot. Whisk in the soup mix, 1.5 teaspoons of salt, nutmeg, and sour cream, then add approximately 500 ml of water. Simmer gently for another 5 minutes, stirring occasionally. We like this soup best with garlic bread or toasted bread cubes.