Cut the potatoes into small cubes and cook together with the bay leaves in the beef broth until soft.
Mix crème fraîche and sour cream with flour and a little boiling soup until smooth and slowly stir into the potato soup in circular motions with a whisk.
Continue to simmer until the soup becomes nice and creamy. Season to taste with caraway, nutmeg, vinegar, salt and pepper.
Preparation Tip:
A squeeze of lemon juice makes the sto soup more digestible and zingy.
Related Recipes:
Stuffed Beef Steak with Bean Puree – *(*) Stuffed beef steak with bean puree and wan-tan leaves. Spread the wan-tan leaves on a surface and defrost...
Kaiserroulade with Dill Carrots and Onion PureeMake two eggs ten min, rinse under cold water, remove the shell, cut the top and bottom of the eggs smooth and...
Swabian Swabian Ravioli1 pc garlic clove, diced 1/2 tsp. tsp. nutmeg, freshly grated 1 tsp. tsp. pepper, black, fresh from the mill 2...
Knacker with Mashed PotatoesFirst prepare the mashed potatoes. To do this, peel the potatoes and cut them into coarse pieces. Put the...
Potato Soup Modern StyleIf necessary, remove the rind from the blue cheese, cut into slices 1 cm thick and 3 cm wide and set aside...
TafelspitzsülzeCut unpeeled onion in half, roast darkly with the cut surface without fat. Parsley root, 2 carrots, 1/2 leek...
Chicken in Paprika Cream Sauce with Bread DumplingsFor the chicken in paprika cream sauce, cut the soup chicken into 4 parts and cook with the remaining...
Kale VegetarianWinter delights Soak the soy cubes in hot vegetable soup, spice the clear soup to give the soy cubes flavor...
Wild Duck Breast in Sour Cherry SauceSalt and pepper the wild duck breasts and fry them very hot in clarified butter, skin side down, then turn...
Salmon Trout in Herb SauceBring wine and fish stock or vegetable soup to a boil together. Sprinkle the gutted and washed salmon trout...