Silesian-style potato soup with gherkin and fried onions

Ingredients for 4 servings:

• 1 kg potatoes
• 300 g soup vegetables, frozen
• 3 Bockwurst
• 3 m.-sized onion(s)
• n. B. Pickled gherkin(s)
• 4 bay leaves
• 6 allspice berries
• salt and pepper
• possibly Maggi
• Oil for frying
• Parsley, chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes and cut into large cubes. Wash the soup vegetables, peel if necessary, and also cut into large cubes. Place them in a pot and fill with water so that it is about 2 cm above the contents of the pot. Add the allspice, bay leaf, salt and pepper and simmer for about 25 minutes. Then remove the bay leaf and allspice berries and puree everything with a hand blender. Dice the onions and fry them in oil until the onion pieces are (dark) brown. Chop the frankfurters and fry them as well. Add both to the pot. Season with salt and pepper and Maggi sauce if desired, bring to a boil and serve. At the table, add chilled gherkin pieces and chopped parsley.