Viennese potato soup

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Portionen: 4

  • 200 g Potatoes (raw and peeled)
  • 1 piece Onion
  • 50 g Breakfast bacon
  • 100 g Carrots (and celery)
  • 4 tbsps Vegetable oil (or clarified butter)
  • 20 g Flour
  • 1 1/4 l Beef broth (or beef soup cubes)
  • Salt
  • Pepper
  • Marjoram
  • 1 tbsp Caraway seeds
  • 1 clove Garlic
  • 1 tbsp Parsley
  • 1 tbsp Celery leaves (chopped)
  • 1 leaf Bay
  • 10 g Edible boletus (dried)
  • 1 tbsp Apple vinegar
  • 2 tbsp Sour cream

Soak boletus in warm water. Dice the potatoes (1cm), cut onion, bacon, carrots and celery into small cubes. Heat oil in a large pot; fry the onion, bacon, carrots and celery slowly until translucent. Add the flour, sauteé lightly, add beef broth, and blend until smooth. Season with salt, pepper, marjoram, caraway seed, crushed garlic, chopped parsley, celery leaves and bay leaf. Remove boletus from the soaking liquid, chop coarsely, and add to the soup. Strain mushroom soaking liquid through a kitchen cloth and add to the soup. Cook for approximately 15 minutes, then add the potatoes and cook until they are soft. Stir in the sour cream, remove from the hotplate and season with salt, pepper and vinegar.

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Viennese potato soup

  1. Cecilia
    Cecilia kommentierte am 25.03.2016 um 11:53 Uhr

    I like to add some curry powder as well!

  2. Nala888
    Nala888 kommentierte am 23.10.2015 um 07:58 Uhr


  3. romeo59
    romeo59 kommentierte am 09.07.2015 um 20:07 Uhr

    Sehr lecker

  4. edith1951
    edith1951 kommentierte am 03.03.2015 um 12:24 Uhr

    ganz lecker

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