The weather has changed: in no time the summer of dreams turned into an early autumn. It’s cooler, it’s also supposed to rain at the weekend – and with that soup season can officially begin! Because when the rain hits the window, there’s nothing better than a hearty stew. Here comes one of the best and easiest recipes in the world: We find out how to make a delicious Saxon potato soup.
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Saxon Potato Soup with Sausage: Clever Recipe
The best thing about this soup is that it is extremely cheap. Because it doesn’t need many ingredients. Potatoes, some greens, some spices. Sausages are traditionally added to the soup to round it out and as a hearty accompaniment, but if you don’t like them, you can leave them out.
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Spices are particularly important: basil gives the typical flavor to the Saxon potato soup. Try it – here’s the recipe.
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Ingredients for Sausage Potato Soup: Here’s what you need
You need: 1 kilogram of potatoes, 1 large bunch of collard greens, 1 bunch of parsley, 2 onions, salt and pepper, some paprika powder, lots of basil, 4 pairs of Vienna sausages.
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Here’s how it works: Peel the potatoes and boil them in a large pot of salted water until done. You can find out if they’re done with a very simple test: just insert a knife into one of the potatoes – if it slides off the blade on its own at the end, it’s done, if it sticks, it needs more. It’s also not a problem for potato soup if the potatoes are cooked too long, they will eventually be mashed anyway.
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Clean the soup greens and onions and cut them into small pieces. After about 10 minutes of boiling, add these to the potatoes and cook until they too are done. When the vegetables are ready, drain them, reserving the cooking water. Purée with a blender and gradually add the cooking water until you have a creamy, viscous soup.
Adjust the soup with salt, pepper, a little paprika powder and lots of basil. Wash and chop the parsley and add to the soup. At the end, cut the sausages into slices and add them to the soup, letting them heat up. If you like, you can place the sausages whole in the hot soup and reheat, then place one or two sausages in each bowl when serving. A hearty slice of crusty bread goes well with the soup. Enjoy your meal!
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