Munich Potato Soup
3 servings
40 minutes
Munich potato soup is a cozy, hearty dish rooted in Bavarian culinary traditions. On cold days, it warms and provides a sense of home comfort. The rich flavor is achieved through the combination of tender potatoes, aromatic meat broth, and fried sausages that add a spicy note. A light garlic spiciness and warming black pepper create a harmonious balance of flavors, while fresh dill adds an exquisite freshness to the soup. An ideal option for a leisurely lunch, especially when paired with rye bread and Norwegian herring.
1
Wash the potatoes, peel them, and cut into strips.
- Potato: 7 pieces
2
Divide the sliced potatoes into two parts.
3
Fry one part in a pan with vegetable oil. Place the other part in a pot, pour beef broth over it, and cook on medium heat until done.
- Potato: 7 pieces
- Vegetable oil: 4 tablespoons
- Meat broth: 2 l
4
Chop the onion finely and fry in a pan until golden brown.
- Onion: 1 head
5
Slice the sausages and hot dogs into circles and fry them as well.
- Sausages (wieners): 2 pieces
- Weisswurst (Munich sausages): 2 pieces
6
Add crushed and finely chopped garlic to the sausages and fry for another minute.
- Garlic: 1 clove
7
Combine the cooked potatoes in a pot with broth and mash until smooth.
- Potato: 7 pieces
8
Crush the pepper with a knife and put it in the pot with the potatoes.
- Black peppercorns: to taste
9
Add onion, sausages, mix everything and simmer covered for two minutes.
- Onion: 1 head
- Sausages (wieners): 2 pieces
- Weisswurst (Munich sausages): 2 pieces
10
Pour the ready soup into bowls and garnish with dill.
- Dill: to taste
11
Serve rye bread snacks with Norwegian herring with the soup.
