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Potato Soup with Liverwurst (liver Sausage)


  • 21 ounces potatoes, peeled, diced
  • 1 rib celery, coarsely chopped
  • 1 leek, thinly sliced
  • 1-2 carrots, thinly sliced
  • 1/4 head of cabbage, remove outer leaves, chopped
  • 7 ounces smoked liver sausage, diced (regular will do if smoked not available)
  • 2 onions, chopped
  • 2 ounces bacon, chopped
  • salt
  • pepper
  • nutmeg
  • marjoram
  • parsley (up to a bunch), finely chopped


Kartoffelsuppe mit Leberwurst,. The vegetables may be ground up in meat grinder (large disk) or chopped in food processor. In large pan, fry half of the bacon, until almost crisp; add the celery, leek, carrots, cabbage and potatoes and saute for 5 minutes. Then add 6 cups of water, bring to boil, then simmer on low until vegetables are cooked. In another pan brown the other half of the bacon till almost crisp, add onions and saute until lightly browned, add the liverwurst, simmer until liver sausage is hot, add marjoram, and add contents of pan to the soup. In another pan heat enough butter to prepare croutons from French or Italian bread, cut into 1/2-3/4 inch squares, browning well on all sides. Add nutmeg, salt and pepper to soup (to taste). Add some of the finely chopped parsley to the soup. Serve soup with croutons and sprinkle with more parsley.

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