Recipe from Kate Logan
Saxon Potato Soup
Cooking time: 55 min
Servings 6
Soup with lard can, of course, be absolutely different, and pea, and mushroom, and whatever! But you won't find an easier and more delicious recipe. With potatoes and fresh herbs, the soup is nutritious, healthy, and very fast!


  • Potatoes
    24 pcs.
  • Bulb onions
    6 pcs.
  • Celery petiole
    6 tbsp.
  • Caraway seeds
    3 tsp.
  • Cumin
    to taste
  • Lard
    18 oz.

Nutrition facts per serving

  • Calories

    139 kcal

  • Protein

    8 g

  • Fat

    4 g

  • Carbohydrates

    16 g


  • Peel the potatoes, wash them, cover them with water, add salt, and cook until tender. While the potatoes are cooking, finely chop the onion, and three celery roots on a fine grater, and add cumin to the onion and celery.

  • Cut the lard into small cubes and fry in a hot pan until golden brown. After, transfer to a paper towel to get rid of excess fat.

  • By this time, the potatoes will have cooked. Drain the water into another bowl (we need it, but later!). Add onion, celery, and caraway seeds to the potatoes and mash with a crush until mashed. Next, add potato broth to the mashed potatoes, salt to taste, add a pinch of sugar and black pepper, bring it to a boil again, remove the soup from the stove, and add the fried cubes of lard to it along with the melted fat, finely chopped greens.

  • Let the soup brew, and then pour it into bowls. Additionally, add the finely chopped greens. It can be green onions, parsley, dill, arugula, etc.


  • You can add finely chopped salted red fish to the bowl.

  • This is the kind of Lenten soup you'll love during Lent. (Without the lard, of course.)

  • It's delicious when served with sliced green radish.

Bon Appetit!

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