ReceptnaptárKartoffelsuppe (German potato soup with smoked sausage)
Kartoffelsuppe is one of the simplest and best-loved soups of German cuisine: thick, creamy and filling. Made with vegetables and smoked sausage, it is the traditional Sunday lunch in many families on colder days. The flavours meld even more by the next day.
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Method
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- Heat the oil in a large pot and cook the onion for 3 minutes until translucent.
- Add the carrots, parsnip and potatoes and fry for 2-3 minutes so the vegetables take on a little colour.
- Pour in the stock, add the bay leaf and marjoram and bring to a boil.
- Simmer over low heat for 20-25 minutes until the potatoes are soft.
- Take out some of the soup with a ladle, mash it to a purée and pour it back to thicken the soup while leaving some pieces.
- Add the sliced sausage and heat it through for 5 minutes.
- Season with salt, pepper and nutmeg and sprinkle generously with parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Choose floury potatoes, as they break down more while cooking and naturally thicken the soup.
- Purée only part of the soup so it stays rustic, not baby food.
- A spoonful of vinegar or lemon juice at the end freshens the flavours.
Frequently asked questions
Can the sausage be left out?
Yes, in a vegetarian version, smoked paprika or fried mushrooms make it richer.
Can it be frozen?
Yes, for 2-3 months, but the potatoes may become a little grainy; thin it with a little water or milk when reheating.
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