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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 8 |
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GERMAN POTATO SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Devine Estate in Brenham, Texas in 1991. Ingredients:
5 pounds potatoes peeled and diced to 1/2 pieces |
6 carrots peeled and diced |
1 large white onion peeled and diced |
4 celery stalks chopped |
2 teaspoons salt |
3 pounds polish kielbasa sausage |
1/4 cup fresh parsley chopped |
3 cloves fresh garlic minced |
1/8 teaspoon crushed dried red pepper |
1 teaspoon black pepper coarsely ground |
Directions:
1. Put potatoes, carrots, onion and celery in a large pot then add water to cover about 1”.
2. Add half the salt then cover with lid and set on medium flame.
3. Cut sausage into 2” pieces.
4. Add water to cover bottom of frying pan and cook sausage piercing skin as it starts to harden.
5. When cooked through remove sausage to cutting board and dice into 1/2 pieces and add to soup.
6. Add parsley, black pepper, red pepper, remaining salt and garlic.
7. Cover and continue cooking on low heat for 2 hours then serve immediately.
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