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Potato Soup with Sausages

The potato soup with sausages is part of the traditional German and Austrian cuisine and can be prepared in many different ways. Sausages such as bockwurst, meatballs, or wieners are often served with the soup.

A classic recipe for potato soup with wieners. If you like, you can refine the recipe with bacon.

Ingredients Potato soup with sausages

  • 4x carrots
  • 1x celery
  • 2x onion
  • 1x stick of leek
  • 1x parsley and marjoram
  • 1 kilogram of potatoes
  • 1 liter of broth
  • 4x Vienna sausages
  • 2 tbsp sour cream

Preparation of potato soup

First, peel 4 carrots, divide them once along the longitudinal axis, and then cut them into small pieces. Next, dice celery. Do the same with 2 onions. Then cut leek into thin slices. However, leave out the beginning and end of the leek.

If you like, you can refine your potato soup with some chopped parsley. The potatoes are then peeled and cut into cubes. Sauté onions in a saucepan with a little olive oil. Then add the vegetables, except for the leek, and the potatoes, and pour everything over with broth. Add salt, pepper, and some paprika to flavor the potato soup.

Let the soup simmer for about 15 minutes over medium heat. Cut the marjoram and Vienna sausages into small pieces and then add them together with the leek. You can also add half the herbs and use the other half as a garnish at the end of the preparation. Bring everything to a boil again, including 2 tablespoons of sour cream.

Recipe info

  • Preparation time: 30-35 minutes
  • Difficulty level: easy
  • Calorific value per serving: approx. 490 calories (4 people)
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Pea Soup with Sausages or Pork Neck

Especially in the cold season, people like hearty soups and stews. The classic pea soup fits perfectly here. A simple recipe that can also taste really good with small, sophisticated modifications. Whether as a starter or a complete meal, a classic pea soup takes some time but is not very time-consuming and still very tasty.

Ingredients for 4-6 people

  • 400 g dried unpeeled green peas
  • 1 spring onion or regular onion
  • 1 – 2 bunches of soup greens (carrot, celery, leek)
  • 600 g potatoes (preferably floury)
  • 6 Viennese sausages or 600 g Kasslernecken

  • ½ bunch parsley
  • ½ tsp dried marjoram
  • 1-2 tbsp clear broth
  • 1 bay leaf
  • 1 tbsp oil
  • 1 – 2 fine unboiled sausages (approx. 200 g)
  • 2 slices of toast bread
  • 1-2 tbsp butter
  • salt, pepper, and sugar

Side dishes

Hearty farmhouse bread or rye rolls

Preparation or preparation

  1. Wash the peas and soak them in 1 liter of cold water overnight.
  2. Clean the spring onion and cut it into small, fine rings (cut the onion into small pieces). Clean, wash and chop the soup greens. Peel the potatoes, wash and cut them into small cubes. Wash meat and parsley.
  3. Boil the peas together with the soaking water, 1 l water, broth, bay leaves, spring onions or onions, half each of the vegetables, potatoes, and parsley, and add the marjoram completely.
  4. Now add the Kasseler and let it simmer covered for about 2 – 2 ½ hours. Take the Kasseler out of the soup after about 1 ½ hour and let the other ingredients continue to simmer.
  5. If you want to use wieners as a meat garnish, simply add the sausages to the 15 simmer.
  6. After another 30 minutes, add the potatoes that were previously laid out separately and the remaining vegetables to the soup and let them cook.
  7. Heat the oil. Press the meat mixture from the bratwurst into small dumplings in the hot oil. Fry well on all sides for about 5 minutes, then remove. Dice the toast. Heat the butter in the frying fat and toast the toast in it until golden brown. Take out and set aside.
  8. Finely chop the remaining parsley. Season the soup with 1 pinch of sugar, salt, and pepper. Remove the Kassler from the bone and dice. Add the meatballs to the soup and serve.
  9. Scatter the bread cubes and parsley on top.

Useful additional knowledge

If you want to go faster, you can also use frozen peas, which saves you from having to soak them. If you don’t like Kassler or bratwurst, you can also vary it with wieners or meat sausage or, of course, you can enjoy the soup without any meat at all. And if you don’t like it so chunky, puree the soup and then add meat or sausages. For a quick version, you can also replace the soup vegetables with frozen soup vegetables. A dab of sour cream or crème fraîche gives the dish a finer note. As with almost all hearty soups, the same applies to the classic pea soup: it usually tastes better warmed up!

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Food

Lentil Stew with Sausages

Lentil stew with sausages is a cheap but very tasty and simple dish. Lentil soup is also said to bring good luck and protect against financial difficulties in the New Year. At least for this reason lentil stew is eaten in Italy and also in America on New Year’s Eve!

Ingredients for 4 persons

  • 250 g of plate lentils
  • 500 grams of potatoes
  • 3 – 4 tsp vegetable broth

  • 1 tbsp oil
  • 1 small onion
  • 1 heaped tbsp tomato paste
  • 1 stalk of celery
  • 1 bay leaf
  • Approx. 300 g Vienna sausages (3 – 4 pieces)
  • about 2 tablespoons of white wine vinegar
  • Salt, pepper, and some sugar

Side dishes for the lentil soup

Farmhouse bread or a rye or grain roll

Preparation of lentil stew with sausages

Peel the onion and chop finely. Rinse the lentils. Heat the oil in a saucepan and sauté the onion in it until translucent. Stir in the tomato paste and sauté briefly. Add about 1 ½ l of water, the broth, the bay leaf, and the lentils, and bring everything to a boil briefly. Then cover everything and cook over low heat for about 25 minutes.

Meanwhile, trim the celery, reserving some of the greens for garnish. Wash the celery and cut it into small pieces. Peel the potatoes, wash and cut into small cubes, add both to the lentils and cook for another 20 minutes at low heat.

Cut the Vienna sausages into small slices and add them to the soup about 5 minutes before the end of the cooking time. Season to taste with vinegar, salt, pepper, and sugar. Garnish with the remaining greens and serve.

Useful additional knowledge

To give this dish an even more special touch, you can also fry bacon, which you fry together with the onion, then follow the same steps as described above. The soup also tastes a little different from other sausages. B. Take Mettwurst or Italian Salccicia sausages. The same applies to this delicious dish: it usually tastes better warmed up!

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