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Potato Soup (Kartoffelsuppe)

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Ingredients:

  • 1000 g (2.2 lbs) of potatoes
  • 250 g (8.8 oz) of carrots
  • 500 g (17.6 oz) of leeks
  • 80 g (2.8 oz) of celery knob
  • 2 l (2.1 quarts) of water
  • 2 teaspoons of salt
  • 80 g (8.8 oz) of cured salt pork (OR) 3 tablespoons of sunflower oil
  • 2 tablespoons of all-purpose flour
  • 2 cubes of Knorr Beef Bouillon
  • 3 tablespoons of cut chives
  • 300 ml (10 oz) of water

Preparation:

Wash and peel your potatoes, carrots, and celery knob. Cut it in chunky pieces and place in a large pan. Cut your leeks in half, lengthwise, so that you can wash in between the leaves. After rinsing with water, cut it in chunky pieces and add to the potato mix. In a pot, add the water and salt, bring it to a boil and let it all cook for about 25 minutes. Remove from heat and either pass it through a food mill or use a handheld blender stick or use a blender, as I did.

[Click pictures to enlarge.]

Cut the cured salt pork in pieces and fry it in a pan. After it has melted, remove the greaves. Add the flour to the pork fat and return to heat. Stir continuously with a whisk while adding 300 ml (10 oz) of water. Add in your blended soup and mix. Break apart the bouillon cubes and sprinkle them on top.

Bring the soup to a boil while constantly stirring. Season it any way you wish. You can even add 2 tablespoons of vinegar to it (OR) 2 tablespoons of sour cream or crème fraîche. Serve it with some wieners or frankfurters. DONE!

 

Lentil Soup (Linsensuppe)

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Ingredients:

  • 454 g (1lb) of dried lentils
  • 300 g (10.5 oz) of thick-cut applewood smoked bacon
  • 200 g (7 oz) of diced onions
  • 4 cloves of diced garlic
  • 250 g (9 oz) of cut leeks
  • 80 g (3 oz) of cut celery knob
  • 150 g (5.25 oz) of cut carrots
  • 3 large diced potatoes
  • 2 tablespoons of apple cider vinegar
  • 2 cubes of Knorr vegetable bouillon
  • 1 ½ teaspoons of salt
  • 1 ½ l (51 oz) of water
  • 1/2 l (16.9 oz) of water

Preparation:

Soak the lentils in 1 1/2 l (51 oz) water for at least 6 hours (or overnight). Cut the bacon in small pieces and fry it in a saucepan. Add the diced onions and garlic to it and fry until transparent. Add the cut leeks, celery, and carrots. Sautee all the ingredients together. Add in the lentils along with the remaining water and fill it up with another 1/2 l (16.9 oz) of water, mix well. Dissolve the vegetable bouillon with a little water in the microwave and add it to the soup. Cover and let it cook for about 45 minutes. Make sure to check on your soup and add water, if necessary. The lentils should always remained covered with water.

[Click on the pictures to enlarge.]

After cooking for 45 minutes, add two tablespoons of vinegar and 1 1/2 teaspoons of salt to the soup and let it cook for another 5 minutes.

In the meantime, wash and peel your potatoes. First, cut them in slices, then in sticks, and then dice.

In a saucepan, add water and one teaspoon of salt, add in the potatoes and bring it to a boil. Make sure the potatoes remain submerged in water. After cooking for about 10 minutes, drain the potatoes in a colander.

Add your cooked potatoes to the soup and stir. You are DONE!

In Germany, there’s a saying that goes: Serving lentil soup on New Year’s Eve will ensure you don’t run out of pennies in the coming year. Therefore, it’s traditionally served in many regions on New Year’s Eve to promote good luck.