Each German region has its take on "their" soup. Berlin is a huge metropolitan. The idea of soup shops date back to 1784, not in Berlin but in Bavaria. Their soup had potatoes, barley, peas, bread, beer (of course), salt, and bone broth. The soup recipe reached Hamburg, Frankfurt, and London. Today, this Kartoffelsuppe is a large part of Berlin's cuisine. I know, after living in West Berlin for six years. -Mike
Makes about 6 cups (1.440 ml)
~Use organic as much as possible.~
4 potatoes, diced
1 large carrot, sliced
1 leek, sliced
4 cups (1 liter) vegetable broth
1 cup (150 g) sausage, sliced
1/2 cup (120 ml) (dairy-free) cream or yogurt
Himalayan salt and pepper to taste
garnish with parsley
eins 1. Bring the broth to a boil.
zwei 2. Add the vegetables. Cook about 15 minutes.
drie 3. Add the sausages and cream/yogurt.
vier 4. Simmer for 5 or more minutes so the vegetables are tender.
fünf 5. Season and garnish with parsley before serving.
Try some of our other soups: https://veggiefernandezs.blogspot.com/search/label/soups
