Saxon potato soup

Ingredients for 15 servings:

• 2 ½ kg potatoes, floury or mostly waxy
• n. B. water
• Salt and pepper from the mill
• Caraway from the mill
• 750 g carrot(s)
• 1 celeriac, approx. 400 g
• 2 kohlrabi, total approx. 700 g
• 3 m.-sized onion(s)
• 50 g butter
• 800 ml vegetable stock
• 2 ½ liters vegetable broth
• 12 Vienna sausages
• e.g. rapeseed oil or another high-temperature oil
• Lovage, shredded
• Marjoram, shredded
• Thyme, shredded
• Parsley, fresh

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 45 minutes

Peel the potatoes and cut into small cubes. Bring to a boil in a pot covered with water, then add salt and ground caraway seeds. Cook the potatoes until they are quite soft. Drain and reserve the cooking water. Set the potatoes and cooking water aside. Finely chop the vegetables. Melt the butter in a large saucepan over medium heat and sauté the vegetables, except for the onions, for about 15 minutes, stirring constantly. Then add the chopped onions, increase the heat, and simmer the vegetables, stirring constantly, until they begin to stick to the bottom. Deglaze the vegetables with vegetable stock and broth and simmer until tender. Meanwhile, thinly slice the Vienna sausages and fry them in batches in hot oil until they develop a roasted aroma. Drain the sausage slices on kitchen paper and set aside. Add the cooked potatoes to the vegetables and mash well with a potato masher. The soup should have a slightly chunky and thick consistency. If the soup is too thick, thin it with some of the reserved potato cooking water. Season the soup to your taste with salt, pepper, lovage, marjoram, and thyme. It is recommended to use smaller amounts of the spices and let the soup stand for a while to taste and adjust the seasoning if necessary. Rough guidelines include salt (if needed), 25 turns of the pepper mill, 2 tablespoons of lovage, 2 tablespoons of marjoram, and 1 teaspoon of thyme. Let the soup stand for one hour, taste, and adjust the seasoning if desired. Then stir in the sausage slices and garnish with freshly chopped parsley. This recipe makes approximately 15 servings in a 10-liter saucepan. The potato soup can be frozen in portions (approx. 500-550 ml) or canned so you always have a delicious soup on hand. You can use organic or conventional vegetables for this recipe.