KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)
Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h48m
Yield 6
Number Of Ingredients 18
Steps:
- Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
- Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
- Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.
- Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 65.8 g, Cholesterol 11.6 mg, Fat 11.1 g, Fiber 10 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 523.6 mg, Sugar 7.3 g
BAVARIAN KARTOFFELSUPPE (POTATO SOUP)
This recipe is a traditional potato soup as served in Bavaria. Warm and full of flavor, it is perfect on a cold winter's evening. Garnish with parsley or chives.
Provided by Jillian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet.
- Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes; bring soup to a boil. Reduce heat to medium-low; cook until potatoes are soft, 20 to 25 minutes.
- Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 46.5 g, Cholesterol 46.3 mg, Fat 18.3 g, Fiber 6.4 g, Protein 16.1 g, SaturatedFat 7.8 g, Sodium 1424.7 mg, Sugar 5.7 g
KARTOFFELSUPPE (POTATO SOUP)
Make and share this Kartoffelsuppe (Potato Soup) recipe from Food.com.
Provided by Julesong
Categories German
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and thinly slice potatoes, onion and celery.
- Saute for 3 to 5 minutes in hot vegetable oil.
- In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
- Place bay leaf and salt in pot and boil vegetables until tender.
- Drain vegetables and reserve liquid.
- Mash vegetables into vegetable stock; add butter.
- Thin soup with milk as desired; heat until warm. (DO NOT boil).
- Ladle into soup bowls and sprinkle with chopped parsley.
CREAMY GERMAN POTATO SOUP - KARTOFFELSUPPE
Rich, delicious, and easy to make!
Provided by CookEatWatchTV
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat vegetable oil in large pot over medium heat; cook and stir onions, carrots, and celeriac until beginning to soften, about 5 minutes. Stir in potatoes and vegetable stock. Simmer until potatoes are tender, 15 to 20 minutes. Add parsley and blend potato mixture with a stick blender until soup is smooth. Stir half-and-half, salt, black pepper, and cumin into soup.
- Ladle soup in bowls and garnish with tomatoes and hot dogs.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 44 g, Cholesterol 30.8 mg, Fat 19.4 g, Fiber 6.4 g, Protein 10 g, SaturatedFat 7.3 g, Sodium 1594.8 mg, Sugar 6.6 g
KARTOFFELSUPPE - GERMAN POTATO SOUP
Happy Oktoberfest! I'm going to post some German / Polish / Bohemian recipes... some my mom makes, some I have stored away; don't have pics for them all, but I've cooked them all and can vouch for their tastiness! I love this food at this time of year; its the perfect warming yummy-for-the-tummy food!
Provided by Monica H
Categories Soups
Time 35m
Number Of Ingredients 10
Steps:
- 1. Peel potaotes and chop into small cubes.
- 2. Roughly chop onion and celery into medium-small chunks. In a sautee pan heated with the oil, add those vegetables and lightly sautee for about 5 minutes.
- 3. Transfer veggies to a large pot and add just enough water to cover the veggies (about 2-3 cups water).
- 4. Add salt, vegeta and mix. Add bay leaf. Let boil until vegetables are tender.
- 5. Remove bay leaf. Drain vegetables, reserving the liquid. Mash veggies while slowly adding back half of the liquid to them. Add butter while mashing. Add milk and half and half until you reach the consistency you want.
- 6. Lovely top top with some dill, parsley or rosemary when serving! Also good if you want to add some chopped kielbasa, or leave half of the potato cubes UNmashed.
GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)
Make and share this Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) recipe from Food.com.
Provided by Julesong
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumber and slice it lengthwise.
- Scoop out seeds with a spoon and discard.
- Dice cucumber.
- In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft.
- Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl.
- Force potatoes through.
- Return to the saucepan.
- Stir in pepper, cream, milk, grated onion and the cucumber.
- Simmer gently about 5 minutes or until the cucumber is tender.
- Add dill and season to taste.
- Serve hot.
KARTOFFELSUPPE (POTATO SOUP)
Categories Potato
Number Of Ingredients 17
Steps:
- Boil until potatoes are soft. Stir well to break up the cubes. Brown slightly 6-8 slices of bacon, cubed, and add to the above. Combine milk, flour and egg, add to the soup and heat through. Add dumplings and simmer covered until dumplings rise and are done.
GERMAN POTATO SOUP (KARTOFFELSUPPE) | VEGAN RECIPE - ELAVEGAN | RECIPES
Homemade German potato soup (Kartoffelsuppe) which is creamy and tasty! The recipe of this stew is gluten-free, dairy-free, and easy to make!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Watch the video in the post for easy visual instructions.Heat oil in a large pot over medium heat and add the onion. Saute for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Saute for a further one minute.
- Pour in the vegetable broth + bay leaves and bring the soup to a boil.
- Let the soup simmer for about 20 minutes or until the vegetables are softened.
- Pour about half of the soup into a different pot. Take out the bay leaves (if used).
- Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
- Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
- Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!
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