Potato soup

Creamy potato soup with coarse boiled sausage , carrots and spring onions

Potato soup (in Austria and parts of southern Germany also potato soup or grumberry soup ) is a soup of traditional German and Austrian cuisine . Their main ingredient is potatoes . If the consistency is relatively thick, it is called a stew .

preparation

There are a number of different recipes and the preparation varies greatly from region to region. The potatoes are cooked in salted water or in meat broth , possibly together with other vegetables such as carrots , celery and onions .

The vegetables that are available seasonally are mainly used. After the cooking process, the potatoes are pureed or pounded with a potato masher. Depending on the recipe, fried bacon cubes or fried onions and fresh parsley are added to the soup . Different herbs and paprika and pepper are used as spices .

For potato soup often enough sausage , Vienna sausage , meatballs , sausage , black pudding , smoked sausage or other meat or meat preparations.

A slice of bread or rolls are also often served as a side dish, some of which are fried in the soup.

Regional

Potato soup with bockwurst in the Rhineland

In northern Germany , potato soup in slightly different regional variations is part of the standard home cooking repertoire . Among other things, the Mecklenburg specialty Tüffel un Plum ( Low German : "Potatoes and plums"), also Tüften un Plum or Mecklenburg potato soup , which is prepared from potatoes together with other vegetables and diced Kassler neck or bacon as well as prunes , is known. Taste characteristic is often in Mecklenburg and Schleswig-Holstein cuisine encountered Sööt Broken (Broken sweetness), here is the link of a highly salted and so spicy potato and meat stew dish with sweet insert.

In the Baden region , especially in South Baden and in the middle Upper Rhine - increasingly in Karlsruhe space is potato soup at harvest time the plums (as potato soup with plum cake ), a regional specialty. In the Palatinate and Saarland, too , traditional grumberry soup with squeeze cake or potato soup with steamed noodles is eaten. In parts of Swabia, apple fritters are eaten with potato soup.

In some regions of the Vorderpfalz and Rheinhessen, a variant of the potato soup is also called "Saurie Brieh" (sour broth). The potatoes, briefly roasted with onions and garlic, are cooked on a low flame in clear pork broth until they have dissolved.

This type of cooking corresponds to the Portuguese caldo verde . This creamy soup is seasoned with vinegar and served with a spoon of roasted blood and liver sausage.