Hearty potato soup

Name: Hearty potato soup
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 pack of "Solid potato pot" (for 1/2 litre of liquid); 1 Shallot; 80 g Mett; 80 g Minced beef; 40 g Low-fat curd; 1 TABLESPOON Breadcrumbs; 1/2 TEASPOON dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 knife tip Mustard; 100 g Spring onions; 1/2 Apples; 2 TABLESPOONS Oil; 100 ml apple juice; 7-10 Tbsp marjoram leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 pack of "Solid potato pot" (for 1/2 litre of liquid)
1 Shallot
80 g Mett
80 g Minced beef
40 g Low-fat curd
1 TABLESPOON Breadcrumbs
1/2 TEASPOON dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 knife tip Mustard
100 g Spring onions
1/2 Apples
2 TABLESPOONS Oil
100 ml apple juice
7-10 Tbsp marjoram leaves

Directions

1
Stir the contents of the bag into 650 ml lukewarm water. Bring to the boil while stirring and cook at low heat with slightly opened lid for about 20 minutes. In the meantime, peel and finely dice the shallot for the dumplings. Knead the ground pork, minced beef, quark, breadcrumbs, shallot, marjoram, a little salt, pepper and mustard. Form small dumplings with moistened hands. Clean and wash spring onions and cut into fine rings.
2
Quarter the apple, cut out the core and cut the quarters into thin slices. Heat oil in a pan and fry the meatballs in it all around. Add the apple slices and spring onions, fry for 1-2 minutes and deglaze with apple juice. Bring to the boil, add to the finished potato soup and cook again for about 1 minute. Season to taste with salt and pepper and serve sprinkled with fresh marjoram leaves as desired