Recipe (english)

Bouillon Potatoes

Bouillon Potatoes
Quantity Ingredient
500 g Boiling Potatoes
100 g Soups Green
1 Shallots Onion
20 g Butter
0,25 l Beef Meat Broth
1 tbsp Dried marjoram

Bouillon potatoes are a classic accompaniment to Tafelspitz, but also go well with other cooked beef. The term bouillon is mainly used in Berlin, originally comes from France and means clear broth. Peel a waxy variety of potatoes with a peeler, wash and cut into small cubes, as shown in the picture above. Clean and peel the green soups and also cut them into small cubes so that the vegetables cook together with the potatoes. Peel the shallot and cut into fine cubes. Heat butter in a medium stainless steel pot, but do not brown. Reduce the temperature in time. Add the potatoes, greens and shallots and sauté lightly with a wooden spoon while stirring. Add the meat stock, cover with a lid and bring the bouillon potatoes to the boil briefly. Reduce the temperature and cook the stock potatoes in about 15 minutes not too soft. Season bouillon potatoes with a little salt and add fresh marjoram or parsley as desired.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
191 kcal
33 g
5 g
5 g

(C)opyright by Marions Kochbuch