Silesian-style potato soup with marjoram, bacon and sausages

Ingredients for 6 servings:

• 2 ½ kg potatoes
• 4 small carrots
• 2 m.-sized onion(s)
• 4 medium-sized garlic cloves
• 200 g bacon, fat, smoked, with rind
• 4 tsp broth, granulated
• 1 tsp black pepper
• 3 tsp salt
• 5 tbsp marjoram
• 1 tsp sugar
• 2 ½ liters of water
• 12 sausages (Wiener)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

nutritious, rustic, spicy soup for cold days

Peel the potatoes and cut into small pieces. Clean and finely grate the carrots. Peel the onions and dice them. Peel and finely chop the garlic. Remove the rind from the bacon and cut the bacon into cubes of about 0.5 cm. Bring the potatoes, vegetables, bacon rind, broth, pepper, salt, and 3 tablespoons of marjoram to a boil with 1.5 liters of water. Cook until the potatoes are very soft. Remove the bacon rind and puree everything. Add 1 liter of water, the remaining marjoram, and sugar, and simmer while stirring. Fry the bacon cubes in the pan and brown over medium heat. Add the browned bacon cubes to the soup and as much of the rendered fat as you like. The bacon bits give the soup a strong, rustic flavor, but too much fat is not tasty, so stir and taste every now and then. Serve the Vienna sausages cold or warm.