Preparation
Sauté the finely sliced vegetables in butter until lightly softened.
Add 1.5 liters of hot water, season with salt and pepper, and simmer gently for 1 hour.
Add the diced potatoes and cook for another 45 min.
Once the potatoes are tender, mash them finely into the soup.
If desired, serve over thin slices of wholemeal bread.
Tips!
- Depending on the season, you can add a handful of green beans or peas at the beginning of cooking.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 4 people
Preparation : 105 min
Cooking : 45 min
Ingredients and products
- 2 carrots
- 1 turnip
- 2 leeks
- 2 potatoes, diced
- ½ cabbage
- 1 lettuce
- A bit of butter
- 1.5 l water
- Salt and pepper
