Sagrei

Ingredients for 4 servings:

• 4 large potatoes
• 1 bunch of soup vegetables
• 1 tsp vegetable stock, granulated
• 1 tsp marjoram
• 2 tbsp flour
• 250 g bacon, lean, diced
• 1 medium-sized onion(s), finely diced
• 4 Bockwurst, preferably with marjoram, or Krakauer
• 1 tbsp clarified butter

Instructions

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

West Prussian potato soup

Peel, wash, and dice the potatoes. Place them in water (more than enough to cover) with the broth. Add the finely diced vegetables and marjoram and cook until soft. Meanwhile, combine the flour with a little water and a pinch of salt to form a ball. It should have the consistency of yeast dough. Mash the softened soup 2-3 times with a potato masher (not too finely; there should be some pieces). Then scrape the flour ball into small pieces from a board and drop them into the soup. Let them cook until cooked (they will float to the top). In a pan, fry the diced onion and diced bacon in clarified butter until crispy and brown. Add to the soup and stir. Let the sliced ​​sausages simmer in the hot soup. The soup is very filling. I learned that Sagrei loosely translates as potato soup with music.