Spreewald potato soup

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into large pieces. Wash the meat. Put meat and soup vegetables in a pot with 1 1/2 litres of water. Bring to the boil and simmer covered for 45 minutes.

2. 2

   Soak the mushrooms in a good 1/8 litre of hot water for 30 minutes. Peel, wash and roughly dice the potatoes. Lift out the meat. Drain vegetables, catch meat stock. Cover the potatoes and let them simmer in the broth for 30 minutes.

3. 3

   Cut the cured pork off the bone. Cut vegetables and pork loin into small cubes. Drain the cucumbers and dice finely. Drain the mushrooms and collect the soaking water. Finely chop the mushrooms. Peel onion and dice finely.

4. 4

   Cut the bacon into strips. Leave bacon in a hot pan until crispy. Add onion to bacon and fry. Add mushroom water to the potatoes. Mash the potatoes finely in the meat stock (do not mash them!).

5. 5

   Boil up the soup. Season to taste with salt, pepper and stock. Add the smoked pork loin, vegetables and mushrooms to the soup and heat for two to three minutes. Sprinkle bacon-onion mixture and gherkins over it.

Nutrition Facts

KCAL
510 kcal

CARBS
40 g

FATS
25 g

PROTEINS
32 g