Berlin Kartoffelsuppe

INGREDIENTS
1-1/3 lb mealy potatoes such as russets
1 large onion
3-1/2 oz streaky bacon
1 leek
7 oz carrots
1/2 celery root or celery ribs
1 parsley root
4 cups vegetable stock
4 teaspoons oil
1 bay leaf
1/3 teaspoon marjoram
1/3 teaspoon caraway
nutmeg
freshly ground pepper
4 Wiener sausages
Instructions:
1. Peel and chop onion, Peel and dice potatoes. Wash and slice leek. Peel and chop carrots,
celery and parsley-root. Dice bacon and put into a deep pan with hot oil, add onion and
saut until glassy. Add the vegetables and stew for 10 min. Cover with vegetable stock,
add marjoram, caraway and cook for about 30 min.
2. Remove 1/3 of greens and keep into a pot. Mash remaining vegetables to thick
consistence. Add diced veggies and season with fresh ground pepper. Slice sausages
and let simmer into the soup.
3. Serve hot with fresh chopped parsley, roasted onions ad fresh coarse rye bread.