John Myers
Westphalian Potato Soup with Riesenbockwurst
The perfect westphalian potato soup with riesenbockwurst recipe with a picture and simple step-by-step instructions.
- 550 g Floury potatoes, peeled and diced
- 120 g Mixed with bacon, roughly diced
- 120 g Diced carrots
- 60 g Celery cubes
- 60 g Parsley root, cleaned and diced
- 60 g Onion cubes
- 1 Pc. Chopped garlic
- 1 liter Beef broth
- 1 tsp Marjoram
- 1 tsp Chopped parsley
- 1 pole Leek, cleaned, cut into rings
- Salt
- Black pepper from the mill
- 3 Pc. Giant buck sausages a 200 gr.
- 1 tablespoon Butter
- Sauté potatoes with coarsely diced bacon, diced vegetables and garlic in butter, pour in the stock and carefully season with salt, cover and let simmer for 20 minutes. Take 300 ml of stock with vegetables out of the pot, puree with a blender, pour back into the soup and season with salt and pepper.
- If someone wants the soup thicker, then of course puree more of the soup.
- Let the soup simmer gently and cook the herbs, leek and sausages in it. In addition, a hearty farmer’s bread and good hunger!
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