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Potato Soup with Beef Broth

4 servings

Ingredients

• Beef, mutton, or soup bones (as needed)
• Salt (a little)
• 1 kg Potatoes, peeled and sliced
• 2 piece Onions
• 1 piece Leek bulb
• 1 piece Celeriac
• Parsley, chopped (a little)

Instructions

1. Wash a piece of marbled beef, mutton, or finely chopped soup bones and bring to a boil with the necessary salt.
2. After skimming, add the peeled, sliced potatoes, onions, leek, and celeriac, cover tightly, and cook for about 2 hours.
3. Once the celeriac is soft, remove it, slice it, and place it in the tureen.
4. Stir the soup through a sieve, bring to a boil again, and serve with finely chopped parsley over the celeriac slices.

Modernized from a treasured 19th-century German cookbook.