Hearty Potato Soup with Belly Meat and Mettwurst

Ingredients

• 700 g starchy boiling potatoes
• 100 g knollensellerie (cylindrical celery root)
• 2 carrots
• 1 small parsley root
• 1 stalk leek
• 1 onion
• 2 tbsp Vegetable oil
• 1 bay leaf
• 0.5 tsp caraway seeds
• 1.5 l water
• 2 small mettwurst sausages
• 100 g belly meat (cooked)
• parsley
• Chives

Instructions

1. 1.

   Peel and dice the potatoes and knollensellerie. Peel and finely chop the carrots and parsley root. Clean, rinse, and slice the leek into rings. Peel and cut the onion into strips. Heat the oil in a pot and sauté the onion until translucent. Add the potatoes and remaining vegetables, stirring for 5 minutes. Add the bay leaf and caraway seeds. Pour in the water and simmer gently for 20 minutes.

2. 2.

   Puree a portion of the soup and mix it back with the rest. Slice the sausages and cube the belly meat, then add them to the pot and let everything heat through. Finely chop parsley and chives and stir them in. Serve the soup hot.