Calories
474 kcal
Protein
32 g
Fat
19 g
Carbohydrates
42 g
Prepare the hot vegetable broth ahead of time. Cut the peeled potatoes and onions into cubes, and fry them in butter in a saucepan for about 7 minutes.
Cover the vegetables with the hot broth, bring to a boil, reduce the heat, and cook the vegetables under the lid for 20-25 minutes.
Remove from heat, add horseradish, and puree everything with a blender or potato masher. Add the cream and white wine vinegar, then sprinkle with dill and pepper. If necessary, add some salt.
Serve with pieces of smoked trout and toasted slices of bread.
Instead of ready-made horseradish, you can also grate its root by yourself, and add it to the soup to taste, because grated horseradish will be spicier.
Potato soup will suit almost any sausage and delicatessen products: bacon, ham, and smoked sausage. In general, anything left in the fridge can safely be cut and added to the pot. Brisket and smoked ribs are especially good in potato soup.
Bon Appetit!
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