Krautlsuppe Bavarian Herb Soup Recipes

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)

Steps:

• Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
• Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
• Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.
• Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

KRAUTLSUPPE (BAVARIAN HERB SOUP)

Steps:

• You will need a large saucepan. Pick over and wash the herbs, stripping the leaves from those stalks which are too woody. Chop the rest.
• Melt the butter in a deep pan and fry the onion gently until transparent.
• Add the herbs and sweat them for a moment before you pour in the water or broth.
• Add the potato to the soup. Bring the soup to a boil, and then turn down the heat. Simmer for 20 minutes.
• Mash the potato in the soup to thicken it a little. Taste, and add salt and freshly milled pepper.
• Serve with bread croutons fried in butter or bacon fat (goose fat is even better). They should be so hot that they sizzle when they are added to the hot soup at the table.