Name: HEARTWARMING VIENNESE POTATO SOUP (ALTWIENER ERDÄPFELSUPPE) – VIENNA, AUSTRIA
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 300 g potatoes; 100 g carrots; 100 g celeriac; 2 tbsp wheat flour; 250 ml sour cream; 50 g bacon; 1.50 l vegetable stock; 1 onion; 2 cloves of garlic; 0.50 tsp dried majoram; 0.25 tsp ground caraway seeds; 1 bay leaf; 1 tbsp sunflower oil or butter; 1 tbsp apple cider vinegar

AuthorariaesmeraldaDifficultyBeginner

Yields6 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

300 g potatoes

100 g carrots

100 g celeriac

2 tbsp wheat flour

250 ml sour cream

50 g bacon

1.50 l vegetable stock

1 onion

2 cloves of garlic

0.50 tsp dried majoram

0.25 tsp ground caraway seeds

1 bay leaf

1 tbsp sunflower oil or butter

1 tbsp apple cider vinegar

Chop the onions into small cubes and fry them in a big pot with some oil

Cut the bacon into small strips and add to pot with onion and continue to fry

Peel the potatoes and chop into 2cm cubes, cut the carrots and celeriac into 1cm cubes

Put the potatoes, carrots, and celeriac into the pan and roast for a minute or two and then add the vegetable stock

Add the crushed garlic, herbs and bay leaf and let the soup cook for 15 minutes on low heat until vegetables are soft

Pour in the vinegar and take out the bay leaf

In a small bowl, whisk together the sour cream and flour, add the mix to the soup and bring to the boil

Serve immediately alone or with crusty bread rolls

Ingredients