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HEARTWARMING VIENNESE POTATO SOUP (ALTWIENER ERDÄPFELSUPPE) – VIENNA, AUSTRIA

Yields6 ServingsPrep 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
1

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

2

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

3

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

4

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

5

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

6

Pour in the vinegar and take out the bay leaf

7

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

8

Serve immediately alone or with crusty bread rolls

Nutrition Facts

Servings 6