Soak porcini mushrooms in warm water. Cut the potatoes into cubes (1 cm), cut the onion, bacon, carrots and celery into small cubes. Heat oil in a large pot, sweat onion, bacon, carrots, celery until translucent. Stir in flour, sweat briefly, pour in beef broth, stir until smooth. Season with salt, pepper, marjoram, caraway seeds, crushed garlic, chopped parsley, celery greens and bay leaf. Remove porcini from soaking water, chop coarsely, add to soup. Strain the soaking water through a kitchen towel and add to the soup. Cook for approx. 15 min, then add potatoes and cook until done. Stir in sour cream, remove from heat and season with salt, pepper and vinegar.
Viennese Potato Soup
Rating: 3.65 / 5.00 (227 Votes)
Total time: 45 min
Servings: 4.0 (servings)