Potato Soup with Liverwurst (Liver Sausage)
Kartoffelsuppe mit Leberwurst,
21 oz 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 oz smoked liver sausage, diced (regular will do if smoked not available)
2 onions, chopped
2 oz bacon, chopped
parsley (up to a bunch), finely chopped
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
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.