Potato soup exists, like the name already says, mainly from potatoes. There is a number of different prescriptions and the preparation is regionally very different. The potatoes are possibly cooked, together with other vegetable, like for example carrots, Sellerie, bulbs in seawaters or in beef-tea. The seasonally in each case available vegetable is used. After the process the potatoes with a Kartoffelstampfer will become smallrammed and then durchgequirlt, in some areas them also Into the soup come depending upon prescription roasted bacon cube or roasted bulbs and fresh parsley.

To the potato soup there are support sausage, Viennese small sausages, liver sausage, blood sausage, hunt sausage or other supplements. The support sausage can be added in the piece or cut. Also a disk bread or rolls is handed as supplement, crumbled partially into the soup. ("“The soup, which you crumbled yourself, you must out spoons. "”)

As spices different herbs and Paprika or pepper are used.

The potato soup is a simple and fast prepared court. It belongs to the traditional kitchen. In former times it was very frequently prepared, like a proverb: "“Kartoffelsupp, Kartoffelsupp, which shows whole Woch Kartoffelsupp"”, which is today nearly forgotten.

If one lets potato soup stand one while, she is inclined to become thicker.

Often there was potato soup in the school supply or in the operating kitchen. As pea soup can be prepared also potato soup in a Gulaschkanone.

In the Pfalz eats one potato soup traditionally Saturday with steam noodles or in the Zwetschgenzeit with Zwetschgenkuchen.

Articles in category "Potato soup"

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