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Fine Viennese Potato Soup

4 servings

Ingredients

• 500 g Potatoes (diced)
• Smoked bone (nach Bedarf)
• ham rind (nach Bedarf)
• Marjoram (nach Bedarf)
• 1 Stk Bay leaf
• 1 Prise Salt
• 100 g Breakfast bacon (finely chopped)
• Onion (nach Bedarf)
• Parsley (nach Bedarf)
• Celery leaves (nach Bedarf)
• 40 g Flour
• 1.5 L Potato cooking water
• 1 Prise Pepper
• Vinegar (nach Bedarf)
• 4 Stk mushrooms
• 2 Paar Frankfurter sausages
• 30 g butter

Instructions

1. Cook 500 g diced potatoes together with some smoked bones, ham rinds, a little marjoram, and a small bay leaf in salted water until tender.
2. Strain, reserving the cooking water.
3. Pass half of the cooked potato cubes through a sieve.
4. Finely slice 100 g breakfast bacon and sauté until translucent.
5. Finely chop some onion, parsley greens, and celery greens, add to the pot, and roast.
6. Dust with 40 g flour and pour in 1.5 L potato cooking water.
7. Stir in the strained potatoes, season with a little pepper and a splash of vinegar, and simmer for about 20 minutes.
8. Slice 4 mushrooms and 2 pairs of frankfurter sausages and sauté in 30 g butter.
9. Add to the soup together with the remaining cooked potato cubes, bring to a boil briefly, and adjust seasoning.
10. Garnish with freshly chopped parsley greens before serving.

Based on a cookbook by Hans Hofer (1964), adapted with AI.