Potato-celery soup with meatballs

Name: Potato-celery soup with meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Potatoes; 600 g Celeriac; 1 Onion; 4 TABLESPOONS Oil; 1 1/4 l Vegetable broth (instant); 100 g Whipped cream; 300 g Pork sausage; 1 Egg; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon juice; 1 TEASPOON Sugar; 1/2 bunch Chives; 4 TABLESPOONS Schmand

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Potatoes
600 g Celeriac
1 Onion
4 TABLESPOONS Oil
1 1/4 l Vegetable broth (instant)
100 g Whipped cream
300 g Pork sausage
1 Egg
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Lemon juice
1 TEASPOON Sugar
1/2 bunch Chives
4 TABLESPOONS Schmand

Directions

1
Peel the potatoes and celery. Cut celery, up to 1/3, and potatoes into pieces. Peel and chop onion. Heat 2 tablespoons of oil in a saucepan. Fry the potato and celery pieces and onion for 3 minutes.
2
Add stock, bring to the boil and cook over medium heat for 20 minutes. Knead the ground pork, egg and breadcrumbs. Season with salt and pepper. Form small dumplings from the minced meat. Heat 1 tablespoon of oil in a frying pan and fry the dumplings for 8 minutes over medium heat until they are round.
3
Mash the potatoes and celery in the broth. Season to taste with salt, pepper and lemon juice. Add cream. Warm the meatballs in the soup. Cut remaining celery into thin strips. Heat 1 tablespoon of oil in a pan.
4
Fry the celery strips and sugar for 3 minutes until golden brown. Wash the chives, dab dry and cut into rings. Fill potato-celery soup into plates, spread celery strips and sour cream on top and serve sprinkled with chives.
5
Roasted rye bread tastes good with it.