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🍽️ Classic Berlin Potato Soup

559 kcal · 50 min · 4 servings

Ingredients

• 2.5 kg potatoes, floury-cooking
• 1 tbsp margarine
• 250 g smoked ham (or lean bacon, diced)
• 3 onion(s)
• 1 kg soup vegetables (frozen)
• 2 tbsp vegetable bouillon powder (or clear bouillon, instant)
• 3 bay leaves
• 4 allspice berries
• salt and pepper
• 1 kg sausages (e.g. steam sausages with marjoram)
• 1 packet parsley (frozen)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut them into small cubes.
3. 3. Place the potato cubes in a pot.
4. 4. Cover them just with water.
5. 5. Add a pinch of salt.
6. 6. Bring the water to a boil.
7. 7. Melt the margarine in a second large pot.
8. 8. Fry the Katenschinken or bacon in it over high heat.
9. 9. Peel the onions.
10. 10. Cut them into coarse pieces.
11. 11. Add the onions to the meat.
12. 12. Fry them briefly until they are translucent.
13. 13. Make sure they do not take on any color.
14. 14. Add the frozen vegetables.
15. 15. Deglaze the mixture with about 0.5 liters of water.
16. 16. Bring it to a boil.
17. 17. Add vegetable bouillon powder.
18. 18. Add bay leaves.
19. 19. Add allspice.
20. 20. Add about 1 tsp of pepper.
21. 21. Stir everything well.
22. 22. Let it simmer on low heat.
23. 23. Simmer until the potatoes in the other pot are cooked.
24. 24. Pour the potato water into the vegetable mixture.
25. 25. Do not discard the water.
26. 26. Mash the cooked potatoes.
27. 27. Add the potato mash to the vegetables.
28. 28. Add more water if needed.
29. 29. The soup should be nice and thick.
30. 30. It should not be too watery.
31. 31. Bring the soup to a boil.
32. 32. Let it simmer for a few more minutes on low heat.
33. 33. Slice the sausages into about 1 cm thick rounds.
34. 34. Add the sausage slices to the pot.
35. 35. Stir in the parsley.
36. 36. Season the soup with salt and pepper.

Nutrition per serving

• kcal: 559
• Protein: 26 g · Fett/Fat: 31 g · Carbs: 37 g