Winter --- again, haha
But I love it. It brings all the good dishes on my table I used to eat in winter.
German potato soup/stew is one of it.
I cooked a big pot for the weekend. And we just love to eat it.
Potatoes are a good source of potassium.
They contain more potassium than a banana.
One medium potato with skin provides 620 milligrams or 18% of the recommended daily value (DV) per serving.
Potatoes are an excellent source of vitamin C (45% of the DV).
One medium potato with the skin contributes 2 grams of fiber or 8% of the daily value per serving.
Potatoes are a good source of vitamin B6 with one medium potato providing 10% of the recommended daily value.
And iron - 1 medium sized potato provides 6% of the recommended daily value of iron.
Potatoes also contain magnesium, copper, zink, folate, thiamin and calcium!
I also added sweet potato this time, what I usually not do.
But, to add more nutrient into my soup to satisfy my liver, I decided to do so.
But it should be a small amount, because of the sweetness. This soup is not a sweet soup.
It should stay savory and smoky.
The soup is hearty and should not be like a puree.
We Germans love to have bits and pieces in our soup.
So maybe we rather should call it a stew? I am not sure, haha.
For about 5-6 serves I used:
1200g organic Sebago potatoes - cubed***
400g sweet potato - cubed
150g carrot - cubed
3 spring onions - sliced
2 middle sized celery sticks with the green on it - sliced
(or half a leek - halved, halved again and sliced)
1/2 middle sized onion - chopped
1,3 liter filtered water
1,5 tsp pink salt
1,5 tsp sweet paprika powder
1,5 tsp smoked paprika powder
1/2 tbsp caraway seeds
1 bay-leafe (fresh if possible)
As much organic extra virgin olive oil for frying as you want to use
I used 2 tbsp
*** you can use any waxy potato. I would not recommend a floury one,
what would make the soup to mashy.
Directions:
1. Prepare the veggies.
Remove skin from the potatoes, sweet potato and carrot. Cut into cubes.
Prepare also the onions, leek or spring onion and celery.
2. Heat a splash of olive oil into a pot and add the onion. Fry for a couple of seconds until slightly brown.
Add the potatoes, sweet potatoes and carrots. Fry for about 2-5 more min. Stir regular to not burn it.
Add spring onion/leek and celery and mix well.
3. Deglaze with the water.
4. Add all spices and bring to a boil for 1 minutes.
5. Turn down the heat to a simmer and cook until the potatoes are tender.
6. When the potatoes are cooked, mash everything with a potato masher.
Don't use an electric mixer and make it like baby food.
The soup/stew should turn thick, but pieces of everything should be visible.
This way you do not need any kind of thickener and the soup tastes so much better.
7. Turn off the heat and give it a 30 minute or longer rest.
Best is to cook 1 day ahead to get the full flavors.
Tip: finish with some flat Italian parsley. You also can add a vegan sausage, what is mostly served this way in Germany.
I sometimes use plain organic non gmo smoked tofu. Just fried with a bit of salt, added to the soup,.. YUM :-)
Guten Appetit!