Dice vegetables equal in size
Cut potatoes and green soup into similar small cubes. Then, all ingredients together become soft and each spoon contains a balanced mixture.
German Recipe
Berlin potato soup
Sauté the onion and the soup greens in butter. Add the potatoes, broth and marjoram and cook until tender. Mash a part until the soup thickens. Let the sausages simmer only briefly in the soup. Season with nutmeg, pepper and parsley.
Total time
1 hr
Calories
430 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Berlin potato soup step by step
Mash a part until the soup thickens. Let sausages steep only briefly in the soup. Season with nutmeg, pepper and parsley.
Lunch
One-Pot Recipes
German Recipes
Potatoes
Recipe
Berlin potato soup
Sauté the onion and soup greens in butter. Add potatoes, broth and marjoram and cook until tender.
Ingredients
4 servings
Method
-
1
Sweat vegetables
Sauté the onion and soup leaves in butter.
-
2
Cooking potatoes
Add potatoes, stock and marjoram and cook until tender.
-
3
Slow down
Mash a portion until the soup thickens.
-
4
Warm up the sausages
simmer sausages gently briefly in the soup.
-
5
Serve
Flavour with nutmeg, pepper and parsley.
Kitchen know-how
Tips for Berlin potato soup
Crush only a part
Mash some potato cubes directly in the pot and leave the rest whole, which binds the Berlin potato soup without turning it into a smooth purée.
Warm the fenugreek last
Only after seasoning, insert the slices and let them simmer for a few minutes. This way, the sausage remains juicy and does not add unnecessarily much salt to the soup.
Variations
How to adapt this recipe
Use vegetable stock and oil, omit the bockwurst and add fried herb side dishes. Marjoram and parsley continue to provide the familiar character.
First, leave out 100 grams of smoked bacon and sauté the soup greens in it. Reduce the amount of the fennel sausage and salt only after tasting.
Nutrition per serving
430kcal
46.0 gCarbohydrates
13.0 gProtein
18.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Berlin potato soup
The Berlin type remains lumpy and is bound only by crushed potatoes. Typical are soup greens, marjoram, parsley and often bockwurst as a garnish.
floury potatoes provide natural bonding. If you want more solid cubes, you can replace one third with all-purpose potatoes.
The soup can be frozen well without the bockwurst. After defrosting, heat slowly, stir vigorously and insert fresh sausage slices just before eating.
Mash several soft potato cubes with a fork at the edge of the pot and stir in. Simmer briefly open so that the natural potato starch is distributed.
Keep cooking